Xinjiang Cumin Lamb Skewers

Ingredients

• 800g lamb leg or shoulder, cut into 2.5cm cubes
• 150g lamb fat, cut into 1.5cm cubes
• 2 tbsp cumin seeds
• 2 tbsp coarse Chinese chilli flakes
• 1 tsp Sichuan peppercorns
• 1 tbsp neutral oil
• 1 tsp salt
• 1 tsp sugar
• 1 small onion, grated
• 1 tbsp Shaoxing wine
• 1 tsp white pepper
• 16 flat metal skewers or soaked bamboo skewers

Before you cook

• Toss the lamb cubes with the grated onion, Shaoxing wine, white pepper and half the salt.
• Cover the lamb and leave it in the fridge for 30 minutes.
• Toast the cumin seeds and Sichuan peppercorns in a dry pan for 90 seconds until they smell nutty, then crush them coarsely.
• Mix the crushed spices with the chilli flakes, the remaining salt and the sugar in a small bowl.

Steps

1. Wipe the grated onion off the lamb cubes so they will char rather than steam.
2. Thread the lamb onto the skewers, slipping a cube of fat between every two or three pieces of meat.
3. Brush the skewers lightly with the neutral oil.
4. Heat a charcoal grill until the coals glow white, or set a heavy griddle pan over high heat until it smokes.
5. Lay the skewers on the grill and cook for 3 minutes without moving them.
6. Turn the skewers and sprinkle the cooked side generously with the cumin and chilli mix.
7. Grill the second side for 3 minutes, until the fat has rendered and the edges are blackened in places.
8. Turn the skewers once more and season the other side with the remaining spice mix.
9. Cook for a final minute on each side, then move them to a platter and serve hot with cold beer or flatbread.