Xinjiang-style braised lamb with Naan (馕包肉）
Nangbaorou, or Xinjiang-style braised lamb with Naan, a traditional Uygur cuisine, is a popular snack in Xinjiang. It consists of two parts: the naan (a type of bread) and the lamb.
The naan is made from fermented dough consisting of flour, water, and yeast. The dough is divided into small pieces, rolled into thin sheets, and then pricked with a fork before being baked in an oven or on a griddle.
The small pieces of lamb are cooked with spices such as onions, ginger, and chili peppers, and then be placed inside the naan before baking. During the baking process, the juices from the meat and the bread mix together, making the naan more fragrant and crispy while keeping the lamb deliciously fragrant and tender.