Chuan Rou (Spiced Skewered Lamb) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe brings back the time I spent in China. One of my favorite things to do was head to the stalls set up by the Uyghers who would be selling lamb skewers cooked over a small grill. 5 or 6 skewers for a dollar and you had a cheap meal. Ingredients:
water, as needed |
1/4 teaspoon ground black pepper |
1/2 teaspoon ground szechuan peppercorns |
1 teaspoon dried chili pepper flakes |
1 teaspoon ground cumin |
1 teaspoon fennel seed |
1/2 teaspoon ground ginger powder |
2 teaspoons peanut oil |
1 teaspoon light soy sauce |
2 teaspoons shaoxing wine or 2 tablespoons dry sherry |
1/2 teaspoon ground paprika |
1/2 teaspoon sea salt |
4 garlic cloves, very finely chopped |
1 lb lamb fillet, very finely sliced and cut into small pieces |
olive oil, as needed |
Directions:
1. Combine the spices, oil, soy sauce, rice wine, paprika, garlic and salt in a bowl. Add the meat to the spices and toss to coat. Refrigerate for several hours.
2. Soak 16 to 20 wooden skewers in water about 20 minutes before time to prepare food.
3. Thread the meat onto the skewers.
4. Heat a griddle pan over a high heat, and add a drizzle of olive oil. Place the skewers into the pan, and cook until they brown on one side, then turn them over, and continue cooking for l minute. Turn off the heat, and serve.
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