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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.
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