Bashibai Lamb Stew with Flatbread
In Xinjiang, Bashibai mutton is a renowned “brand lamb” known to all. Raised in the Balruk Mountains of Xinjiang's Tacheng Prefecture—a region of rolling forests and abundant rainfall that makes for excellent pastures—Bashibai sheep are a premium small livestock breed developed by crossbreeding local wild argali with domesticated sheep. They are characterized by minimal connective tissue, low fat content, tender meat, and a rich, aromatic flavor.
The method for preparing Braised Lamb with Steamed Flatbread originates from the Qitai County area. Fresh lamb is stewed in a large iron pot with only salt, Sichuan peppercorns, scallions, ginger, and other common seasonings. Large, rolled flatbread is laid directly over the lamb, the pot is covered, and the bread is steamed until cooked. After uncovering, the bread is sliced with a knife, dipped into the lamb broth, and simmered together with the lamb, resulting in an incredibly rich and aromatic dish. When introducing this dish at his restaurant, Wang Zhiguo refined the method: the flatbreads are pre-rolled, steamed, and sliced beforehand. They are then added to the lamb stew during cooking. The finished dish features meat infused with the aroma of the bread and bread imbued with the flavor of the meat.
Flatbread Preparation:
Place all-purpose flour in a bowl. Add salt, fenugreek powder, and eggs. Gradually add water to form a soft dough. Divide into portions, roll each into a 0.2 cm thick flatbread. Stack five or six flatbreads together (brushing salad oil between layers). Steam for about 10 minutes. Remove, separate each flatbread into individual portions, and slice into diamond-shaped pieces for later use.
Fenugreek Powder:
Fenugreek, also known as methi, is a plant in the legume family. Its stems, leaves, and seeds are used as a spice in cooking, offering a rich, aromatic flavor with hints of chuanxiong and caramel. In China's northwest regions, locals often grind the stems, leaves, or seeds into powder and mix it into dough to enhance aroma, flavor, and appetite.
Batch Preparation:
1. Chop the lamb shank into chunks.
2. Heat rapeseed oil in a wok. Fry a handful of Sichuan peppercorns until fragrant, then remove. Add lamb chunks and stir-fry over high heat until they release oil and soften. Add scallions, ginger, garlic, and soaked dried chili peppers (chopped), stir-frying until aromatic. Season with Donggu Yipin Xian soy sauce, salt, spice powder (ground equal parts fennel, star anise, Sichuan peppercorns), and add lamb bone broth until ingredients are covered by two fingers. Simmer for about 35 minutes, then remove from heat. Divide the mixture into five portions for later use.
Serving Procedure:
Place a portion of the stewed lamb in a clean pot over heat. Bring to a boil, add a portion of sliced flatbread, cover, and simmer over low heat for about 3 minutes. At this point, a small amount of broth should remain at the bottom of the pot. Plate and garnish with cilantro.
At Wang Zhiguo's other restaurant brand, Shawi Chuanqi in Urumqi—specializing in large-plate chicken—this dish is also highly popular, though served slightly differently: Lamb shanks are replaced with lamb ribs, pre-cooked in a pressure cooker. After an order is placed, the ribs are reheated and simmered with flatbread until tender. When serving, the ribs are first transferred to an iron pot, covered with flatbread, and topped with a straw hat before being presented to the table.