Jiayuguan Spiced Grilled Lamb

Ingredients

• 1.5 kg (3.3 lbs) lamb leg, boneless and cut into cubes 1.5 kg (3.3 lbs) lamb leg, boneless and cut into cubes
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons chili powder 2 tablespoons chili powder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Skewers, soaked in water Skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 52g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cumin powder, chili powder, minced garlic, crushed Sichuan peppercorns, vegetable oil, and salt.
2. 2.
   Add the lamb cubes to the bowl and mix well, ensuring each piece is coated with the marinade. Allow the lamb to marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb cubes onto the soaked skewers, leaving a small gap between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for approximately 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let the lamb rest for a few minutes before serving.
7. 7.
   Serve the Jiayuguan spiced grilled lamb hot, garnished with fresh cilantro and accompanied by steamed rice or flatbread.

Treat your ingredients with care...

• Lamb leg — Choose a tender cut of lamb leg for the best results. Trim off excess fat before cutting into cubes to ensure a leaner dish.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before crushing them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of dried chili flakes to the marinade.
• Soaking the skewers in water prevents them from burning during grilling.
• If you prefer a milder flavor, reduce the amount of chili powder in the marinade.
• Serve the grilled lamb with a cooling yogurt-based dip to balance the spices.
• Experiment with different cuts of lamb, such as shoulder or loin, for variations in texture and flavor.

Serving advice

Serve the Jiayuguan spiced grilled lamb as the centerpiece of a Chinese-inspired feast. Accompany it with steamed rice, naan bread, or Chinese flatbread. Offer a selection of fresh salads, pickled vegetables, and yogurt-based dips as side dishes to complement the bold flavors of the lamb.

Presentation advice

Arrange the grilled lamb skewers on a platter, garnished with sprigs of fresh cilantro. For an authentic touch, serve the dish on a bed of lettuce leaves or banana leaves. The vibrant colors of the lamb, combined with the aromatic spices, will create an enticing visual display.