Ingredients?

1kg of mutton

1 carrot

Adequate amount of ginger slices

Cumin powder A little

1 and a half tablespoons of cumin grains

1 onion

An appropriate amount of garlic

1 green pepper

1 red pepper

2 spoons of cooking wine

2 spoons of dark soy sauce

3 grams of salt

How to make Xinjiang naan meat?< /p>

First prepare fresh mutton, which is 2 kilograms of mutton (lamb) I bought. Here it's all in kilograms, in the Mainland it's in kilograms, so 2 kilograms is equal to 4 kilograms.

Cut it in half and clean the kilogram of mutton.

One sesame naan

Cut the mutton into pieces, and cut the mutton fat into small pieces for refining.

Prepare the required ingredients and clean them.

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

Put the mutton fat into the pot and refine it over low heat.

Refined until both sides are browned, and the mutton fat is now refined in the pot, so there is no need to add other oil.

Put in the mutton and stir-fry until fragrant.

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

Add cooking wine and dark soy sauce and stir-fry until coloured. Stir-fry for about 5 minutes, pour in boiling water to cover the mutton, and simmer over medium heat for about 20 minutes.

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

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

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

Cut the sesame naan into 6 pieces and place on a large plate.

Turn off the heat, pour the mutton on top of the sesame naan and eat.