Description
A traditional hospitality dish of Xinjiang. The bottom of a massive plate is paved with sliced hard 'Naan' bread. A boiling hot, meltingly soft 'stew' of braised mutton, vegetables, and spices is violently dumped over it. A masterpiece where the bread is widely considered more delicious than the meat.
Restaurants serving Nang Bao Rou (Uyghur Braised Mutton with Naan)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton
- Uyghur Naan
- Tomato
- Onion
- Carrot
- Cumin
- Star anise
- Soy sauce
- Coriander
Instructions
- [Authentic Recipe]
- (Stew) Chop bone-in mutton (ribs/legs) into large chunks and blanch.
- Heat oil in a pot, fry the mutton until the surface is browned.
- Add onions, tomatoes, carrots, and spices like star anise, cinnamon, black cardamom, cumin, and dried chilies.
- Flood with water, season with soy and salt.
- Cover and braise on low for 1-
- hours until the meat is melting and the broth becomes a thick, profound gravy.
- (Naan Prep) Slice hard, Tandoor-baked 'Naan' into pizza wedges (or bite-sized squares).
- [Magic Plating]: Pave the bottom of a massive, deep plate completely with the sliced Naan like a puzzle.
- Violently dump the entire pot of 'boiling hot mutton stew'—meat and gravy—directly over the bread.
- Garnish with cilantro, wait a few minutes for the bread to act like a sponge, and eat.
Learn more Spice, substitutes, tips
Key spices
Mutton broth umami and tomato tartness、トマトの酸味
Substitutes at Japanese supermarkets
(Pave a plate with baguette/pita and pour beef stew over it)
Pairing
Xinjiang Black Beer / Refreshing cold dishes
Trivia
[Trivia] 'Bao' means to wrap/cover. The ultimate wisdom born from nomads to make their rock-hard, desert-preserved bread insanely delicious. It is the bread-version of 'stew over rice', providing an off-the-charts level of satiety.
Eating tips & etiquette
[Unique Eating] The true star is the 'Naan' sunk at the bottom. The rock-hard bread absorbs the rich mutton-tomato stew to its absolute limit, magically transforming into a 'fluffy, melting' sponge. Scoop it up together with the meat using a spoon.
Allergen
Wheat, Mutton, Soybeans, Wheat (Soy sauce)