Description
The 'Supreme King' of Xinjiang BBQ. Unlike standard open-fire lamb skewers, massive blocks of marinated mutton are suspended inside the giant clay oven used for baking Naan (Nang Keng / Tandoor). The lid is sealed, and the meat is 'steamed and roasted' via radiant heat. The juiciness exists in a completely different dimension from open-fire grilling.
Restaurants serving Nang Keng Rou (Tandoor Roasted Mutton)
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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
- Mutton(massive blocks)
- Eggs
- Onion
- Saffron(or turmeric)
- Cumin powder
- Salt
Instructions
- [Authentic Recipe]
- (Meat) Cut mutton (leg/shoulder) into 'massive fist-sized blocks'—3-
- times larger than standard skewers.
- (Golden Marinade) Make a special paste of onion juice, eggs, salt, cumin powder, Sichuan pepper, and [Saffron (or Turmeric)].
- Marinate the meat for hours to tenderize and dye it a beautiful golden color.
- Thread onto giant metal skewers.
- (Nang Keng Magic) Suspend the skewers vertically inside a Uyghur clay oven 'Nang Keng' (Tandoor) blazing with charcoal.
- [The Ultimate Point]: Seal the oven lid tightly (leaving a tiny vent).
- Roast for
- mins not by direct flame, but by the intense 'far-infrared radiant heat' from the clay walls.
- Open the lid to reveal the egg batter charred into a golden crust, with a premium block of meat inside that hasn't lost a single drop of juice.
Learn more Spice, substitutes, tips
Key spices
Golden saffron batter、Cumin and onion aroma
Substitutes at Japanese supermarkets
(Marinate lamb blocks in spices and roast in an oven)
Pairing
Naan (Bread) / Red Wine
Trivia
[Trivia] 'Nang Keng' refers to the Naan oven. Using the sacred oven meant for bread to roast meat is the ultimate Silk Road luxury. Because the meat is huge, it takes time to bake, but it is the undisputed King of Xinjiang BBQ, absolutely worth the wait.
Eating tips & etiquette
[Unique Eating] Pull the piping hot meat block off the giant skewer with your teeth. The surface is 'crispy' from the saffron and egg batter. The instant you bite, the meat juices trapped by the oven burst into your mouth 'like a popped water balloon'. An entirely different dish from open-fire skewers.
Allergen
Mutton, Eggs, Wheat