Lamb and naan casserole

Lamb and naan casserole

　　Naan is one of the most essential traditional breads among the Uyghur people in Turpan. “A day without vegetables is fine, but a day without naan is not”—this saying best illustrates its importance. There are many varieties of naan, around 50 in total, mainly including meat naan, oil naan, flat naan, pocket naan, and sesame naan. The “Aikman naan” is the largest, with a diameter of 30–40 centimeters; the “Tokkaxi naan” is the smallest, with a diameter of 3–5 centimeters; the “pocket naan,” called “Gerdai naan” in Uyghur, is the thickest, measuring 7–10 centimeters thick; the “flat naan” is thick around the edges and thin in the middle, with the thinnest part being just 0.3 centimeters. The main ingredient of naan is flour, and depending on taste preferences, ingredients such as eggs, clarified butter, onions, sesame seeds, beef tallow, mutton tallow, salt, and rock sugar can be added during preparation. Uyghur naan is finely made, fragrant, crispy, and delicious, with low moisture content—crispy outside and tender inside. It keeps well over time, making it easy to store. A batch of freshly baked naan can often last ten to fifteen days.

　　 Lamb and naan casserole is called “Tawakawafu” in Uyghur.

　　 Preparation method:

　　 　　1 Cut lamb rib meat with the skin into 4-centimeter cubes, blanch in boiling water, then remove and rinse.

　　 　　2 Mix maltose with a little water and brush it on the surface of the lamb while hot. Then deep-fry in oil heated to 70% temperature until golden brown. Drain in a colander to remove excess oil. In a wok, leave a small amount of oil, briefly fry sliced scallions and ginger slices, then add the lamb along with water, tsao-ko, cinnamon, bay leaves, cooking wine, and salt. Bring to a boil, then simmer over low heat for about 1 hour until the meat is tender and falls apart. Remove the spices, scallions, and ginger.

　　 　　3 Slice the naan into 8 pieces and arrange them on a large plate. Place the lamb on top of the naan. Heat a small amount of the lamb broth remaining in the wok, add cumin powder, chili powder, and shredded onions. Bring to a boil, then thicken with a cornstarch slurry. Drizzle with chili oil and pour over the lamb. The dish is now ready.