Xinjiang Cumin Lamb Skewers with Chilli and Sichuan Pepper

What you need

• 700 g (1.5 lb) lamb leg, boneless, cut into 2 cm cubes
• 100 g (3.5 oz) lamb fat, cut into 2 cm cubes
• 2 tbsp cumin seeds
• 1 tsp Sichuan peppercorns
• 1 tbsp chilli flakes, coarse
• 1 1/2 tsp salt
• 2 scallions, white parts only
• 2 tbsp vegetable oil

Method

Restated from the original video

1. 1

   Toast the cumin seeds and Sichuan peppercorns in a dry pan over medium heat until fragrant, 1-2 min. Let cool, then grind coarsely.

2. 2

   Mix the ground spices with the chilli flakes and salt.

3. 3

   Crush the scallions with the flat of a knife and steep them in 3 tbsp of water for 10 min. Squeeze them out and discard, keeping the water.

4. 4

   In a large bowl, toss the lamb leg and lamb fat with the oil, the scallion water and two thirds of the spice mix.

5. 5

   Marinate for 30 min at room temperature, or up to 12 hours in the fridge.

6. 6

   Thread onto metal skewers, or bamboo skewers soaked in water for 30 min. Put 4-5 pieces of lamb on each, with a cube of fat between every two.

7. 7

   Heat a charcoal or gas grill until very hot.

8. 8

   Grill for 8-10 min, turning every 2 min, until the edges are browned, the fat sizzles and the lamb is cooked through.

9. 9

   Rest for 2 min, then sprinkle with the remaining spice mix and serve hot.

Imported from jkbbq.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.