Step 1

Clean the skinless mutton, remove the excess fat, put it in a pot, add the water and ginger slices that have covered the mutton, and cook for 15 minutes

Step 2

In the future, the soup of boiled mutton will be used to soak the rice and cook the rice, so pay attention to skimming off the foam during cooking the mutton

Step 3

Remove the boiled lamb, cut into small pieces and reserve the broth

Step 4

After washing the rice, add the boiled lamb broth and soak for half an hour

Step 5

Cut the onion, yellow radish, and carrot into thick strips and set aside

Step 6

Pour oil into a pan, heat over medium-low heat, fry with suet to bring out the aroma, stir-fry the oil, and remove the oil when the oil mass becomes smaller

Step 7

Add the peppercorns, stir-fry for a while, fry until fragrant and drain out

Step 8

Fry the peppercorns in oil, add the onion and stir-fry until fragrant, then add the carrots and stir-fry until fragrant

Step 9

Put the mutton into the pot, add 1 tablespoon of salt and 1 teaspoon of cumin powder, and stir-fry evenly

Step 10

Put the fried carrots and mutton into the rice cooker, then spread the soaked rice evenly on the dish, add an appropriate amount of broth until it is level with the rice, sprinkle with raisins, press the cook button and simmer for 30 minutes

Step 11

Open the lid and stir well, and enjoy