Lamb Stew and Naan 囊包肉 (Nangbaorou)

  • 500gm (~ 1 lb) Lamb or mutton ribs.
  • 2 Tbsp Xinjiang spices
  • Tomato
  • 2 tablespoons vegetable oil or  peanut oil
  • 2 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 3 tomatoes. chopped
  • 1 teaspoon salt
  • Nan bread (preferably Xinjiang neng)
  • water, enough to cover the contents
  1. In a large casserole dish, heat oil and stir fry lamb for 2 minutes. Add onion and carrot, stir fry until aromatic. 
  2. Add the salt, and spices, and mix well.
  3. Add the water and bring to a boil. Cover and simmer on low heat until the meat is cooked.You may reduce the  the sauce to a preferred consistency. 
  4. Serve on a neng loaf on the plate.