Lazy Uyghur Lamb Everything

A. Lamb Soup

Note 1: The closest taste I can find to mimic the restaurant's one.

Ingredients:

500gm lamb (mix of bones, fatty and lean meat)

1/2 whole garlic bulb (halved horizontally)

1 tsp coarse salt

3 cups of water (or as needed)

Coriander leaves (for garnishing)

Steps:

1. Brown lamb with a little bit of cooking oil.

2. Add in water, garlic and salt.

3. Cook until lamb soften. Most probably will take around 2 hours. Or at least until edible. And you can rest and reheat, rest and reheat. It is bound to get soft eventually.

B. Polo

250gm lamb

2 pot Mewah Parboiled rice, rinsed

2 carrots, sliced thinly

1 dried chili

2 tsp coarse salt

2 bulb garlic

Water, enough to cover rice

40" wok

40" cover

C. Ququre (Uyghur Tortellini)

250 gm lamb (bones into stock, meat into dumpling)

1 tsp toasted cumin, pounded

3 garlic cloves, pounded

3 tomatoes, diced finely

2 tsp coarse salt

1 tbsp tomato puree

Water, enough to boil

1/2 tbsp chicken stock powder

Coriander leaves as garnishing

Dumpling skin

Ground lamb meat

1/2 tsp fine salt

1 tbsp light soy sauce

4 tbsp water

Spring onion, sliced thinly

Coriander, chopped

**Boil first before adding to ququre soup