Xinjiang Hand-Pulled Lamb
Urumqi — Mother recipe · en it
A traditional Uyghur dish, this exquisite and nutritious meal offers a unique culinary experience.
⏱️ 15 min prep + 35 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of lamb
- 2 tablespoons of sunflower oil
- 3 onions, chopped
- 2 red bell peppers, sliced
- 1 tablespoon of red pepper powder
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 2 tablespoons of tomato sauce
- 2 tablespoons of water
Method
- Cut the lamb into small pieces and set aside.
- In a pan, heat the sunflower oil and add the chopped onions, sauté until they turn golden.
- Add the red pepper powder, salt, sugar, and soy sauce, stir well.
- Add the lamb and cook for 10 minutes, stirring frequently.
- Finally, add the red bell peppers and tomato sauce, cook for another 5 minutes.
- Add the water and simmer for another 10 minutes on medium heat.
- Serve hot.
The story
Xinjiang Hand-Pulled Lamb originated in the Xinjiang region, particularly in Urumqi, where the culinary tradition is influenced by Uyghur and Turkish cultures. This dish has become popular due to its rich history and delicious flavors.
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