Rice and Lamb Casserole

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Ingredients for 4 servings

1 1/2 cups long-grain rice
1 tablespoon vegetable oil
1/4 ounce ginger (about 3/4 inch), peeled and sliced
2 cloves garlic chopped
11 ounces boneless lamb, diced into 1/2-inch cubes
2 onions, chopped
1 carrot, diced
1/2 tablespoon rice wine
1/2 teaspoon ground white pepper
1 1/2 teaspoons salt
2 teaspoons light soy sauce
2 scallions, chopped
1 tablespoon ground cumin or more to taste

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