Needless to say, Chinese food is one of the most popular cuisines across India.
This dish is but from a little known region of that country — from Uyghur, in Xinjiang region of North West China) sent to us by Chef Arun Chanda of Ahoy! Asia restaurant, New Delhi.
Chuanr
Preparation time
25 minutes
Serves one
Ingredients
200 gram boneless lamb chunks
For the marination of the lamb
Make one tbsp of Uyghur spice mix by mixing Sesame oil, roasted Cumin, roasted fennel, black pepper whole, Sichuan pepper, garlic powder, ginger powder, dry red chilli and salt
60 gms onion cubes
For Uyghur youghurt dip
Mix 2 tbsp hung curd, ½ tsp Uyghur spice mix, 1/4 tsp burnt garlic,
1/4 tsp chopped Coriander (for garnish)
Side Salad
Method
Marinate boneless lamb cubes in Uyghur spice mix for 2-3 hours.
Skewer the lamb with onion cubes.
Cook the skewers over a charcoal grill till tender and cooked.
Serve with Uyghur yoghurt dip and side salad.
Garnish with fresh chopped coriander.
