Ingredients: naan 200g, fresh leg of lamb 200g, sheep oil 200g.

Accessories: appropriate amount of oil, salt, coarse Chili powder and cumin powder.

1, raw materials: fresh leg of lamb, naan, Chili noodles, cumin, salt, salad oil.

2. First cut the naan into 2cm wide strips, and then cut it into diamond-shaped blocks. Wash the lean mutton and cut it into thin slices, preferably with some fat.

3. Heat the sheep oil in a pan with medium heat and stir fry the sheep oil.

4. Add mutton slices and stir-fry until the water is slightly dry.

5. Add salt, cumin and Chili powder.

6. Stir well and take it out for later use.

7. Heat the oil to 50% heat with medium fire, and add naan.

8. Fry until golden brown, remove and dry for later use.

9. Use sheep oil pressure to smooth the oil, add mutton slices and pieces and stir fry quickly.

10, then sprinkle cumin powder and Chili powder.

1 1, stir fry 1 min or so.

12, plate loading.