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 Du...