North-western Chinese lamb skewers – Food & Home Magazine

Name: North-western Chinese lamb skewers – Food & Home Magazine
Total time: 60 min
Ingredients: 600g boneless leg of lamb, trimmed of excess fat and cut into 2,5cm chunks; 45ml (3 tbsp) cumin seeds, toasted until fragrant, then ground in a mortar and pestle; 2 tbsp (30ml) dried chilli flakes; 1 tbsp (15ml) sea salt; 45ml (3 tbsp) groundnut/sunflower oil; lemon/lime wedges, to serve

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These Yang Rou Chuan (spicy lamb kebabs) offered welcome relief from the dried seahorses and snakeskins on skewers at the tourist markets in Beijing.

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Ingredients

600g boneless leg of lamb, trimmed of excess fat and cut into 2,5cm chunks
45ml (3 tbsp) cumin seeds, toasted until fragrant, then ground in a mortar and pestle
2 tbsp (30ml) dried chilli flakes
1 tbsp (15ml) sea salt
45ml (3 tbsp) groundnut/sunflower oil
lemon/lime wedges, to serve