Uyghur Lamb Rice Pilaf

Ingredients

• 2 pounds lamb (ribs, shoulder, or leg), cut into 2- or 3-inch cubes
• 1/2 onion, peeled
• 2 tablespoons Chinese cooking wine (or beer or vodka)
• 2 teaspoons kosher salt (or to taste)
• 1 thumb-sized piece of ginger, peeled and sliced crosswise into 2- or 3-inch pieces
• 2 tablespoons whole black peppercorns or 8-10 Szechuan peppercorns (tied in cheesecloth or a mesh spice strainer)
• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 carrots, peeled and cut into 1 1/2-inch pieces
• 2 teaspoons cumin seeds
• 1 pinch kosher salt and freshly ground black pepper, to taste

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