Street Food

Yangrou Chuanr

Name: Yangrou Chuanr
Total time: 45m
Yield: 4 servings
Cuisine: China
Ingredients: 800g lamb shoulder, cut in 2cm cubes; 150g lamb fat, cubed; 3 tbsp cumin seeds, coarsely ground; 2 tbsp Sichuan chilli flakes; 1 tbsp salt; 1 tsp sugar; 2 tbsp neutral oil; Bamboo skewers, soaked

Xinjiang-style cumin lamb skewers grilled over charcoal with chilli flakes — the smoky staple of every Chinese night market.

45m 4 servings Easy

Ingredients

• 800g lamb shoulder, cut in 2cm cubes
• 150g lamb fat, cubed
• 3 tbsp cumin seeds, coarsely ground
• 2 tbsp Sichuan chilli flakes
• 1 tbsp salt
• 1 tsp sugar
• 2 tbsp neutral oil
• Bamboo skewers, soaked

Method

Step 1 of 425%

Toss lamb and fat with salt, sugar and oil; marinate 30 min.

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1
Toss lamb and fat with salt, sugar and oil; marinate 30 min.
2
Thread 4 lamb cubes alternated with 1 fat cube per skewer.
3
Grill over hot charcoal 2 min per side.
4
Dust generously with cumin and chilli, flip once more and serve immediately.