Ingredients ?

Lamb 1 kg

Carrot 1 stalk

Ginger moderate

Cumin powder a little

Cumin granules 1 ? spoons

Onion 1

Garlic moderate

Pepper 1

Red Pepper 1

Wine 2 spoons

Lao Soya sauce 2 spoons

How to make Xinjiang Naan Bun Pork ?

First prepare the fresh lamb, this is the 2 kilograms of lamb (leg of lamb) I bought. Over here it's all by the kilogram, on the mainland it's pounds, and 2 kilograms is 4 pounds.

Cut in half and clean this kilogram of lamb.

Sesame Naan a

Cut the mutton into pieces, mutton oil specializing in addition to cut small pieces of refined oil.

Prepare the required ingredients and clean them well.

Cut carrots, green and red peppers and onions into cubes. Shred the ginger and slice the garlic.

Put the suet in a pot over low heat to refine the oil.

Refine until both sides are browned and the pan is now refining the suet, no need to put in any other oil.

Put the mutton in and stir fry the aroma.

Put in the ginger, garlic and cumin. Stir fry well.

Put in the cooking wine and soy sauce and stir fry for color. Stir-fry for about 5 minutes and pour in boiling water, not over the lamb, and simmer on medium heat for about 20 minutes.

Then pour in the carrots, cover the pot and continue to simmer for 8 minutes.

When the soup is almost dry, put the green and red peppers and onions in.

Sprinkle a little cumin powder and salt on high heat to reduce the juice.

Slice the sesame naan into 6 equal portions and arrange on a large plate.

Turn off the heat and serve the lamb on top of the sesame naan.