The recipe for this dish was found among the ethnic Kyrgyz in China (Xinjiang Uygur Autonomous Region). This dish is prepared on special occasions, when meeting respected relatives or friends. The cooking process is very labor-intensive and lengthy, but the dish is worth the time and effort spent. After trying this dish with a smoky aroma and a subtle taste of meat and navat (fried sugar), a person will long remember its flavor.
Ingredients:
4 heads of black ram
Navat (fried sugar) 350-400 g
Salt to taste
Cooking method:
To prepare this dish, take 4 heads of black ram. They are singed, washed, scraped, divided into upper and lower parts, covered with cold water, and boiled on low heat for 5-6 hours. Then the heads are removed, the bones are taken out, and the broth is strained. The strained broth is then combined with the meat, which has been cleaned of bones, and continues to be boiled for about an hour, adding navat to the broth. It is cooked until the broth turns into jelly. The resulting mass is poured into bowls and left to cool. It results in a kind of aspic, but it is firmer and has a sweetish taste.
This dish is highly valued among the Kyrgyz living in China. It is also considered healing for the body weakened by long illnesses and is used for treating joints.
DISHES MADE FROM MEAT AND OFFAL
