Uyghur Lamb Chops | Anna Ansari Recipe
Anna Ansari’s Uyghur lamb chops are coated with cumin, chilli, Sichuan peppercorns and Shaoxing wine, then cooked over glowing charcoal until juicy and charred.
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Cooking tools:
- Grill
- Instant-read thermometer
- Griddle
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Tongs
- Stove
- Refrigerator
Ingredients
- 4 x 120g Lamb Chops, , or mutton or hogget loin chops
- 2 tsp sesame seeds, toasted
- 2 tbsp fennel seeds, toasted
- 2½ tbsp cumin seeds, toasted
- 1 tsp Sichuan peppercorns, toasted
- 1½ tsp ground cumin
- 3 tsp Kashmiri chilli powder
- ¾ tsp MSG
- ½ tsp caster or granulated sugar
- 3 tsp fine sea salt
- 500g (1lb 2oz) lamb or mutton chops
- 2 tbsp Shaoxing wine
- freshly chopped coriander, to serve
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