Adam Liaw Barbecue Recipes: Xinjiang-Style Lamb Skewers with Cumin and Chilli Recipe

goodfood.com.au

Penny

1.5kg lamb forequarter chops or lamb shoulder

4 tsp cumin seeds

2 tsp chilli powder (preferably Korean)

2 tsp fennel seeds

1 tsp Sichuan peppercorns, optional

1 tsp salt

1 tsp soy sauce

½ tsp castor sugar

¼ cup vegetable oil

Note: Ingredients may have been altered from the original.

Directions at goodfood.com.au

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