Xinjiang style spicy lamb skewers - Multix

Ingredients

• 800g diced lamb or lamb shoulder, trimmed and cut in 3-4cm cubes
• 2 tablespoons peanut oil or vegetable oil
• 2 tablespoons ground cumin
• 4 cloves garlic, peeled and roughly chopped
• 2 tablespoons fresh ginger, grated
• 2 bird’s eye chillies or 1 generous tablespoon chilli flakes (for medium-hot heat skewers)
• 1 teaspoon Szechuan/Sichuan peppercorns
• 1½ to 2 teaspoons sea salt flakes
• freshly ground black pepper
• 12 soaked bamboo skewers
• ¼ cup Chinese black ( Chinkiang ) vinegar
• 1 tablespoon soy sauce
• 2 teaspoons fresh ginger, peeled and very finely julienned
• ¼ cup coriander, finely chopped