top of page

Xinjiang Cumin-Ginger Lamb Skewers
Get ready to cook
Method:
1. Cut lamb neck fillet into 1-inch cubes. Toss with 200g Pink Pepper Ginger Paste and cumin seeds. Marinate overnight. Thread lamb onto skewers.
2. Heat a griddle pan to medium heat; cook the skewers for 10-15 mins, turning occasionally, or to desired doneness.
3. For dressing, mix 100g Pink Pepper Ginger Paste with 100g sweet chilli sauce. Drizzle over skewers and serve.
Ingredients:
100g sweet chilli sauce
1 tablespoon cumin seeds
1.5kg lamb neck fillet
20 skewers
Photo Credit: Alpha - creative commons
About this dish


10 portions
3 Hot

Serves:
Pink Pepper Ginger Paste
Chilli Rating:
Product:
Serving:
Serve with white rice.
You might also like to try
bottom of page