Naan fried kebab - Xinjiang flavor of the practice:

Main ingredients: naan 200g, 200g of fresh lamb shank, 200g of lamb fat.

Supplementary ingredients: oil moderate, salt moderate, coarse chili powder moderate, cumin powder moderate.

1, raw materials: fresh lamb shank meat, naan, chili powder, cumin, salt, salad oil.

2, first cut the naan into 2cm wide strips, then cut into diamond-shaped pieces. Lean lamb washed and cut into thin slices, preferably with some fat.

3, medium heat heating flat frying pan in sheep fat, stirring out mutton oil.

4, into the lamb slices of flat frying water slightly dry.

5, add salt, cumin, chili powder.

6, mix well, fish out and set aside.

7: Reheat the oil in a wok over medium heat until it reaches 50 percent, and add the naan cubes.

8: Fry until golden brown, remove and set aside.

9, with lamb fat flat out of the oil, add sliced lamb naan pieces quickly stir fry.

10, after sprinkling cumin powder and chili powder.

11, stir fry for about 1 minute.

12, plate.