Uyghur Lamb Stew_ Yapmanaan (ياپمانان)
Watch the video tutorial here
Uyghur Yapmanaan, also called Yapma, is a very yummy, juicy and "friendly" dish that can't be missed at the holiday table and family gatherings.
A ''friendly'' dish, why? The nourishing stew and freshly Steamed bread together in the same pot. It's environment friendly, you'll make a whole meal just in one big pan. The way we eat this, is from one big shared plate. This brings us together and makes us feel grateful and happy!!
😋Yield: 2-3 servings
🕙Total Time: 1 hr. 10 min.
INGREDIENTS
dough:
-All purpose flour 280gr
-Yeast 3 gr
-Baking soda 1-2gr
-Sugar 1tsp
-Warm water 115ml (body temperature)
stew:
-Lamb 320 gr (lamb’s back or ribs with bone, remove fat as desired)
-Olive oil 150ml
-Carrot 2x, cut into bite size pieces
-Sweet potato 1x, cut into bite
size pieces
-Potato 1x , cut into bite
size pieces
-sweet red pepper 2x , cut into bite size pieces in squire shapes
-Green bell pepper ½ , cut into bite size pieces in squire shapes
-Tomato 4x, cut into bite size pieces
-Onion 1x, slice it into strips
-A bulb of garlic, finely chopped
-Salt 2tsp
INSTRUCTION
Add the yeast, baking soda and sugar to the warm water in a bowl and mix it. Cover it with a lid or towel, set aside the yeast water for 10 minutes.
Cut the meat into pieces about a hand palm big. leave the bones. Wash the meat in cold water to remove the splinters from the bones. Dry the meat with a towel.
When the yeast water is ready, you'll see bubbles in the water, mix it again before use.
Add the yeast water to the flour in the mixing bowl, a bit at a time so you can control the moistness of the dough. Mix the ingredients to make the dough (I made a blogpost about How to Make Dough) When the dough is smooth, cover it with a damp towel or plastic wrap and set it aside in room temperature to rise for 2 to 4 hours or until it has doubled in size.
Once the dough has risen, remove it from the bowl, adding additional flour to it if it’s too sticky. Lay it onto a floured surface. Make a big ball, then use a rolling pin form it into a round Naan, about 2-3 cm thick. Place it onto a floured surface and cover it with a dry towel for 15 minutes.
Add the oil to the pan, heat it up over high heat.
When you see light smoke, add the Lamb, mix to make it slightly brown. (Watch out: the oil can splatter! )
Add the onion, cook it until it's soft, then add the salt and mix.
Put the tomatoes, carrots, potatoes and sweet potatoes in the pan. Cook it until the meat becomes dark golden brown.
Add the rest of the vegetables. Mix and let it cook for 2-3 min.
Add just enough water to cover the surface of the ingredients in the pan, bring it to a boil.
Use 8-10 bamboo/wooden skewers or chopsticks to built a "Grid" on top of the boiling stew in the pan. It’s used for the dough.
Lay the rested dough gently onto the skewer grid. (see the image below.)
Cover the pan with a lid. Turn the heat to the lower heat, let the stew simmer for 20-35 minutes.
When it's ready take out the Naan carefully and remove the skewers.
Serve: place the naan on a plate. Cut it now or directly tear it with your hands during eating. Place the stew on a second big shared plate, display them next to each other. Serve hot, 2-3 people per plate and ENJOY!!
NOTES
* Temperature can affect the rise time. Allow the dough to rise until doubled in size. Room temperature is the best for resting the dough.
* The temperature is also a factor that affects water quantity. You may use more or less water in the flour.
* If you open the lid when the stew is ready, make sure you avoid the steam burn.
TIPS
* Use a heavy-bottomed and deep pan with lid. This will help the ingredients heat and cook more evenly, furthermore using the lid prevents the oil from splattering when cooking.
❤❤❤❤❤
HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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