Xinjiang — shared culinary heritage with Central Asia (Uzbekistan, Tajikistan, Kazakhstan)
Uyghur polo (pilaf): lamb, lamb fat, carrots, onions, and rice cooked together in a large cast iron kazan (cauldron). The foundational Uyghur celebratory dish, cooked at weddings, festivals, and communal gatherings. Fat rendered from lamb tail fat (kurda mai) is the authentic cooking medium — imparts unique flavour unavailable from any substitute.
Rich, fatty, sweet-savoury, with deeply caramelised lamb and sweet carrot against dry separate rice grains
{"Render lamb tail fat first — this fat is the flavour base","Brown lamb and onions deeply before adding carrots and rice","Layer rice on top of meat and vegetables — steam above the braise","Water ratio precise: rice absorbs all liquid leaving dry, separate grains"}
{"Make a hole in the rice mound with the handle of a spoon before adding final water — allows steam to penetrate evenly","Raisins and dried apricots added on top of rice add sweet counterpoint","Authentic polo served on communal plates for sharing — individual bowls are a restaurant adaptation"}
{"Using vegetable oil instead of lamb fat — loses essential character","Stirring the rice after adding — should steam undisturbed","Too much water — leads to mushy rice"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop