The first step is naturally preparing rice. Take 250 grams of rice (round rice is used here, not long rice like Thai rice), put the rice into a pot, rinse it off, add clean water, make the total weight of water and rice 660 g (The ratio of rice to water is 250 g: 410 g).
Prepare our spices. Take a small frying pan and sprinkle the dried red peppers into the pan. Add the cumin and coriander seeds. Place on a stove and heat over medium for 3-4 minutes. When you able to smell the ingredients strongly, take off the heat. Watch it closely when it is heated. Don’t let it scorch.
Put cumin, coriander seeds, and red peppers into the mortar and add the appropriate amount of salt. Use the pestle to crush the ingredients together. It’s best to keep it slightly coarse.
Put the lamb on the plate, thickness is about two centimeters. If you buy a thick lamb, you need to cut it to make a thickness of about two centimeters. Sprinkle 2/3 of ground spices (cumin, coriander seeds, peppers, and salt) on the surface of the lamb and gently tap it with your hand to allow the spices to stick.The rice should be cooked at the point. Transfer the rice to a large plate and repeatedly use a wooden spoon to stir to help lower the heat inside so that the rice grains can fully contact the cold air. The rice that has been treated in this manner will make it stick less during stir-frying. (Many other online articles say the proper way to cook rice is overnight, this is not entirely true).
The cilantro is divided into two parts. The lower stems are cut finely, and the leaves are pulled off and left whole.
Take a flat-bottomed, non-stick pan and preheat for 90-120 seconds (depending on the weight of the pan, the warm-up time is longer or shorter). Then lay the lamb in carefully. Every minute, turn the lamb over. When turning over, change the position of the lamb and let them evenly heat. 2 cm thick lamb meat is heated for a total of 6 minutes.
Remove the lamb, cool it slightly, and then use a knife to cut it into small pieces of 1 cm square. When you cut it, you will find that some blood remains in the interior of the lamb. According to Western standards, this lamb should belong to the “rare” category.
After preheating the frying pan again, put the chopped meat back with small amount of oil to continue heating and frying.
After putting in the remaining spices, stir well.
Once the lamb has cooked, pour the rice into it. Sprinkle the chopped cilantro stalks, stir well, taste, add some salt to taste if necessary. When you serve, sprinkle the cilantro leaves on top for a bit of flare, and enjoy immediately!