This is one of the most popular meals in Xinjiang; this dish is based approximately on the lamb skewers you discover through central Asia and Xinjiang (northwest China). The meaty food is luscious and extremely tasty.
Different from the others of China, a bulk of the area's native population is Muslim, so Xinjiang food is mainly halal and usually includes dining behaviors quite different from those in the other parts of China. When you have ever had a lamb skewer in Xinjiang, or purchased it at a real-deal Xinjiang dining establishment in Beijing, you will discover the lamb cuts are larger and are much closer to the Middle-Eastern style shish kabobs, simply without veggies in between the meat cubes.
Ingredients:
• Sichuan pepper powder, 2 tspn
• Cayenne pepper, to taste
• Salt, 1 tspn
• Olive oil, 4 tbspn
• 500g pack of lamb, separated into lean meat and fat
• Garlic, 2 fat cloves or 4 smaller cloves, minced
• Juice of 1 lemon
• Cumin, 1 tbspn
• Ground coriander, 1 tbspn
• Cumin, 1 tspn
• Ground coriander, 1 tspn
• Sichuan pepper, 1/2 tspn
• Cayenne pepper, to taste
Directions:
1. Cut the lamb and the excess fat into approximately inch large cubes.
2. Cook the sauce by using the olive oil, lemon juice, garlic, salt and spices into a bowl and combining up until done.
3. Place the meat and fat in the sauce and mix up until completely covered, then cover, place the bowl in the refrigerator and leave for a minimum of 2 hrs (or overnight if you plan ahead).
4. Skewer the meat, approximately 2 pieces of lean meat to one piece of fat.
5. Load it rather firmly to ensure that the fat and meat are oppositional one another.
6. Cook on the BBQ till you feel it is available to consume.
Ingredients:
• Sichuan pepper powder, 2 tspn
• Cayenne pepper, to taste
• Salt, 1 tspn
• Olive oil, 4 tbspn
• 500g pack of lamb, separated into lean meat and fat
• Garlic, 2 fat cloves or 4 smaller cloves, minced
• Cumin, 1 tbspn
• Ground coriander, 1 tbspn
• Cumin, 1 tspn
• Ground coriander, 1 tspn
• Sichuan pepper, 1/2 tspn
• Cayenne pepper, to taste
1. Cut the lamb and the excess fat into approximately inch large cubes.
2. Cook the sauce by using the olive oil, lemon juice, garlic, salt and spices into a bowl and combining up until done.
3. Place the meat and fat in the sauce and mix up until completely covered, then cover, place the bowl in the refrigerator and leave for a minimum of 2 hrs (or overnight if you plan ahead).
4. Skewer the meat, approximately 2 pieces of lean meat to one piece of fat.
5. Load it rather firmly to ensure that the fat and meat are oppositional one another.
6. Cook on the BBQ till you feel it is available to consume.
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