Braised Meat over Nang Bread 馕包肉

How it is made

The recipe published by China National Radio's Xinjiang site starts with lamb on the bone, cut into even pieces, with carrot and onion cut into large chunks and a little onion kept back and shredded. The meat is stir-fried over high heat in very hot oil with ginger, spring onion, chilli sauce, tsaoko (草果), bay leaf and cumin, then dried red chillies and cooking wine go in. Carrot, onion and water follow; the pot is brought to the boil and then simmered for about an hour, until the meat is tender, and the whole spices, ginger and spring onion are picked out.

The nang is cut into several pieces and simmered briefly in the pot so that it soaks up the flavour. The bread is lifted onto a plate and the ribs are laid on top. The broth is thickened with starch, poured over, and the dish is finished with the shredded raw onion. Because the chilli sauce is already salty, the recipe advises tasting before adding salt.

How it is eaten

Braised Meat over Nang Bread joins bread and meat in one dish. It is sold as a snack from carts and shop fronts, and it is also served as a named dish at halal banquets. China National Radio classes it as a newer style of Xinjiang snack, and notes that different cooking methods give it noticeably different textures.