Lamb Naren

Name: Lamb Naren
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Lamb chops; 300g Flour; Some salt; 50g onion; 2g pepper

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Naren is a special delicacy in the pastoral areas of Xinjiang, with obvious pastoral characteristics. This delicacy is also called hand-caught meat or hand-caught mutton noodles. It is also a relatively simple snack in Xinjiang. Naren's method is very simple, it comes from the taste of herdsmen. Cut the lamb chops into large pieces, cook in a pot under cold water for 2 hours, without any seasoning, add salt after they are cooked. The belt noodles inside are also very distinctive. Add a little salt to the flour to form a smooth dough. After waking up the noodles, roll them into large rounds, cut them into belt-wide noodles, boil them in mutton soup, and add some pepper. Seasoning. When eating, it must be eaten with pelmene (Xinjiang dialect, onion), because onion is the favorite of Xinjiang people, especially ethnic, and onion is their seasoning. Onions have a very good effect of removing greasy and lowering blood lipids, and are a good partner for eating lamb. There are many kinds of naren, which are cooked with lamb, horse meat, and beef. But now, smoked horse meat, horse intestines, and smoked goose can also be used as naren. Carrots, potatoes and other ingredients are added, and the taste is also different. Unique. Naren is usually called by the ingredients inside. If you go to a restaurant to eat naren, the menu includes mutton naren, horse meat naren, smoked sausage naren and so on. The king of meat is horse meat, and the king of rice is Naren.” This is a Kazakh saying. Naren is called “Shuohengmu” in Kazakh.

Ingredients

600g Lamb Chops
300g Flour
Some Salt
50g Onion
2g Pepper

Lamb Naren

1. Main ingredients: flour, fresh lamb chops, auxiliary ingredients: onion, salt, pepper

2. Add salt water to the flour

3. Make a smooth dough, wrap it in a fresh-keeping bag, and wake up for 30 minutes

4. Cut fresh lamb chops

5. Shred the onion

6. Add cold water to the pot, add lamb chops to a boil

7. Skim the foam, you must skim it clean

8. Turn to low heat and simmer for about 80 minutes, simmer until the lamb chops are cooked through, add salt and mix evenly

9. Cook for 1 minute

10. Knead the awake dough more and use a rolling pin to roll it into a big circle

11. Fold it up, cut into wide strips, shake it apart

12. Wash the wok, add mutton soup

13. The fire is boiled, and the lower belt surface

14. Bring to a boil, cook until the belt noodles float, add salt and pepper, mix well, put the belt noodles on a large plate, spread the lamb chops, sprinkle with onions, and top with hot lamb soup.

Tips:
Stewed lamb chops do not need to add any seasoning. Xinjiang people’s stewed lamb can be stewed with shredded onions at most to maintain the original flavor. You can also add some carrots to stew together.