Xinjiang-style lamb skewers with cumin and chilli
Cumin lamb, originally from Xinjiang cuisine, is a famous Beijing dish. A dish that is easy to make and packs ultimate flavour.
PREP & COOK TIME 30MIN - 1HR | SERVES 4
Method
Dice lamb rumps and cut into 2cm chunks, including any fat. Grind the spices together to a coarse powder, mix through the salt, sugar and vegetable oil. With your hands, rub the paste all over the lamb ribs and refrigerate overnight.
Thread the lamb and fat chunks onto skewers (if using bamboo, soak in water first). Grill the skewers, turning frequently, for around five minutes until they are charred and fragrant and serve.
Ingredients
1.5kg lamb rump
3 tsp cumin seeds
2 tsp chilli powder
2 tsp fennel seeds
1 tsp Sichuan peppercorns
1 tsp salt
1 tsp soy sauce
½ tsp castor sugar
¼ cup vegetable oil
