Naan Wrapped Meat
by yolandaleijie
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare ingredients.
2. Cut the leg of lamb into pieces; cut carrots into hob pieces; cut onions into large pieces; cut green and red peppers into pieces, and slice ginger; cut scallions into sections and parsley into sections; pat the garlic with the back of a knife when it is ready to use.
3. Put water in the pot and add lamb.
4. The fire was boiled, and the blood was skimmed.
5. The lamb is fished out.
6. Strain the soup with gauze and set aside.
7. Heat the pan with oil and add carrots.
8. Stir-fry until the color changes, take out and set aside.
9. Put oil in a cold pan and add sugar.
10. Low heat, stir constantly with a spatula, and when the sugar melts, it slowly turns into orange-red bubbles, indicating that the sugar is ready to fry.
11. Add lamb, ginger, green onion, garlic, stir fry, put star anise, cinnamon, bay leaves, etc.
12. Add the mutton soup, transfer it to a wok, boil over high heat, and simmer on medium heat for 20-30 minutes.
13. Separate the meat from the broth for later use.
14. Heat the pan with oil and add the onion chunks.
15. After sautéing, add the meat cubes, stir-fry the sautéed carrots, and then add most of the broth. Simmer for 10 minutes. .
16. At this time, put the starch in the remaining broth, stir well and set aside.
17. The naan was cut into small pieces and placed on a plate for later use.
18. After 10 minutes, add the green and red peppers, the starch soup will thicken the juice, and add the coriander.
19. Stir-fry evenly before serving.
Tips:If there is no naan, you can put the dish directly on the plate.
The frying sugar must be cold in the pan and boiled slowly over low heat.
