Lazy Uyghur Lamb Everything

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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

D. Dapanji (Big Plate Chicken)
Lost the recipe in silkroadchef website (decommissioned)


500gm chicken, cubed
1/2 tbsp ground garlic
1/2 tbsp ground ginger
2 potatoes, cubed
1 star anise
1 cinnamon
2 dried chili

1 tbsp xinjiang spice mix
Omitted the szechuan chili flakes (replaced with normal dried chili), garlic powder, ginger powder

1 tbsp dark soy sauce
1 tbsp light soy sauce
Water
Salt
Paprika (green, red)
Spring onion / scallion

Flat noodles















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