Xinjiang tomato stewed mutton
Xinjiang Tomato and Lamb Stew is a home-style dish of the Uyghur people in Xinjiang. Lamb and tomatoes are slowly simmered together. The sweet and sour notes of the tomatoes perfectly balance the gaminess of the lamb. The broth is rich and bright, the meat is meltingly tender and flavorful. Served with nang (flatbread), it is a classic dish on everyday Xinjiang dinner tables.
食材清单
- Lamb leg 500 g
- Tomato 4 pcs
- Onion 1 pcs
- Potato 2 pcs
- Green chili pepper 2 pcs
- Garlic 15 g
- Ginger 15 g
- Ketchup 30 g
- Cumin powder 5 g
- salt to taste
- cooking oil to taste
制作步骤
- Cut the mutton into 3cm square pieces and blanch it in a pot under cold water
- Cut tomatoes into cubes, shred onions, and cut potatoes into hob pieces.
- Put oil in the pan and fry the mutton pieces until the surface is slightly brown.
- Add onions and sauté until translucent
- Add tomato cubes and tomato paste and stir-fry until the juice is released
- Add ginger, garlic and appropriate amount of water
- Bring to a boil, then turn to low heat and simmer for 40 minutes
- Add potato cubes and continue simmering for 20 minutes
- Add green chili cubes and season with salt and cumin powder
- Stew until the mutton is tender and ready to serve
文化小知识
番茄炖羊肉是新疆最常见的羊肉菜谱之一。新疆盛产优质羊肉和西红柿，当地人将两者结合起来，创造出这道简单但美味的家常菜。新疆几乎家家户户都会做，搭配一块刚出炉的馕才是最正宗的新疆味道。