Cooked - Lamb Skewers With Chilli And Cumin (shou Zhua Yang Rou Chuan)

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Lamb Skewers With Chilli And Cumin (shou Zhua Yang Rou Chuan)

6.0

For deep-frying: vegetable oil

¼ each small green capsicum and red capsicum, finely diced

¼ small Spanish onion, finely diced

1 tbsp finely chopped ginger

1 garlic clove, finely chopped

1 tbsp chilli oil

Large pinch each of ground Sichuan pepper and ground cumin

400 gm trimmed lamb shoulder, cut into 2cm dice

Pinch of caster sugar

2 tsp soy sauce

1 tbsp vegetable oil

2 tsp potato flour

2 tsp roasted chilli powder

1 tsp each ground cumin and 13-fragrance spice mix

For lamb skewers, combine lamb with sugar and ½ tsp salt in a bowl and mix well.
Add soy sauce, mix again, then add 60ml water and mix well.
Add oil, potato flour and spices, mix thoroughly, thread onto skewers, cover and refrigerate to marinate overnight, or marinate at room temperature for 20 minutes.
Heat oil to 180C in a large wok over medium-high heat, add lamb in 2 batches and deep-fry, turning occasionally, until browned and cooked to your liking (3-5 minutes; be careful, hot oil will spit).
Drain on absorbent paper and set aside.
Ladle off most of the oil (transfer to a heatproof container, cool and discard), leaving 2 tbsp in wok, add capsicum, onion, ginger and garlic and stir-fry until fragrant (1 minute).
Add chilli oil and spices, season to taste with salt, stir-fry until fragrant (30 seconds), add lamb skewers, turn to coat and serve hot.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

Cuisine🇨🇳Chinese

Occasions🍗Barbecue🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 2 weeks ago

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