Mutton 1

1 carrot

Appropriate amount of ginger slices

A little cumin powder

Cumin 1.5 spoon

Onion 1

Garlic right amount

1 green pepper

Red pepper 1

2 tablespoons cooking wine

2 tablespoons soy sauce

3 grams of salt

The practice of wrapping meat in Xinjiang?

First, prepare fresh mutton. This is 2 kilograms of mutton (leg of lamb) I bought. It's all kilograms here, and the mainland is kilograms. Two kilograms is four kilograms.

Cut it in half and wash this kilogram of mutton.

Zhimazan

Mutton is cut into pieces, and sheep oil is specially cut into small pieces for refining.

Prepare the necessary ingredients and clean them.

Carrots, green peppers and onions are cut into hob blocks. Shred ginger and slice garlic.

Put the sheep oil into the pot and refine it with low heat.

Refined to brown on both sides, now the sheep oil is also refined in the pot, so there is no need to put other oil.

Stir-fry the mutton.

Add shredded ginger, garlic and cumin. Stir fry evenly.

Add cooking wine and soy sauce, stir-fry and color. Stir-fry for about 5 minutes and pour in boiling water. Without mutton, stew for about 20 minutes on medium heat.

Add carrots, cover the pot and simmer for 8 minutes.

When the soup is almost dry, add the green pepper and onion.

Sprinkle a little cumin powder and salt to collect the juice.

Cut sesame naan into 6 pieces and put them on a big plate.

Turn off the fire, pour the mutton on the sesame naan and you can eat it.