Naan Braised Meat is one of the specialties of Xinjiang. This is a combination of the characteristics of Xinjiang people who love to eat together. It combines the unique naan and lamb in Xinjiang. The method is similar to that of a large plate of lamb chops. First, boil the mutton in a cold water pot, spice it up, cook it with onions, and then add the naan and stew for a while. Lamb is tenderer than pork and has less fat and cholesterol than pork and beef. The meat of mutton is tender and easy to digest and absorb. Eating more mutton helps to improve the body’s immunity.
How to make naan braised meat?
Main ingredients: lamb, naan. Accessories: vegetable oil, salt, peppercorns, onions, soy sauce, dried red chili, green pepper and pepper powder.
Chop the lamb. Add lamb to boil when the water is cold. Then take our for later use.
Chop the naan to bid pieces.
Wash the green peppers clean and chop. Shred the onion. Soak the dried red chilis and chop.
Heat the pot and add some oil. Add onion to stir fry.
Add mutton to stir fry.
Add dark soy sauce and salt to stir fry evenly.
Add dried red chilis and peppercorns to stir fry.
Add water to boil with great heat.
Cover the pot,and turn down the heat to stew for about 40 minutes.
Add green peppers and pepper powder to stir fry.
Add naan to stir fry evenly.
Cover the pot to stew for another 5 minutes with low heat in order to make naan absorb the soup of lamb. When all the materials are cooked, transfer to a serving plate.
The lamb can also be replaced with beef, etc. The lamb must be cooked before add naan. You must use a small fire, add a pot lid and simmer for a few minutes, so that the taste of lamb can be fully absorbed in the naan. Hope you enjoy your naan braised meat.