Entree: China – Qinghai – 青海青稞饭 ➤ Qīnghǎi qīngkē fàn (Hearty pilaf of highland barley cooked with mutton and aromatics from Qinghai)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) boneless mutton or lamb shoulder, cut into 1/2-inch pieces
- 2 cups (360 g) pearl barley or highland barley (qingke)
- 3 tbsp (45 ml) vegetable oil or yak butter
- 1 large onion, finely chopped, about 6 oz (170 g)
- 2 medium carrots, diced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (2.5 g) ground cumin
- 1/2 tsp (1.5 g) ground coriander
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 bay leaf
- 4 cups (960 ml) low-sodium beef or lamb stock, hot
- 2 tbsp (30 ml) unsalted butter or yak butter, optional for finishing
- 2 tbsp (8 g) chopped cilantro or parsley for garnish (optional)

Instructions

1. Rinse the barley under cold water and drain. Set aside.
2. Heat the oil or yak butter in a heavy-bottomed pot over medium-high heat. Add the mutton and brown on all sides, about 6–8 minutes. Remove and set aside.
3. In the same pot, add the chopped onion and carrots and sauté until softened and beginning to color, about 6 minutes. Add the garlic and spices and cook 1 minute until fragrant.
4. Return the browned mutton to the pot, add the drained barley, bay leaf, salt, and pepper. Stir to combine.
5. Pour in the hot stock, bring to a boil, then reduce heat to low, cover, and simmer gently for 35–45 minutes, or until the barley is tender and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
6. Remove from heat, discard the bay leaf, and stir in the butter if using. Let the pilaf rest, covered, for 5 minutes.
7. Fluff with a fork, adjust seasoning, garnish with chopped cilantro or parsley, and serve warm.