"Since then I’ve developed an affinity for these explosive flavours. Think charred meats with the combination of pungent cumin and chilli, or noodles submerged in meat broths glowing with red chilli oil."
This dish is something Low says he craves often and is commonly found in northern Chinese regional eateries.
"It is best shared with friends and makes the perfect drinking food/snack."
Simple cumin and chilli lamb skewers
Makes 12-18 skewers
Ready in 30 minutes
600g-800g lamb shoulder meat (with fat)
1½ Tbsp salt
¼ tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 Tbsp ground cumin
3 Tbsp chilli flakes
For dusting (optional)
1 Tbsp ground cumin
1 tsp chilli powder
1 tsp salt
Equipment
Enough bamboo or metal skewers (20cm-25 cm)
Method
Prepare the lamb by trimming off some of the fat if the piece you have is too fatty. About 10% fat is a good amount to keep on the meat as the fat will help season the meat and prevent it from drying out. Cut the meat into 1.5cm-2cm chunks and place in a bowl.
Season the lamb with the remaining ingredients, mix well and allow to marinate for at least 2 hours or overnight in the fridge.
Soak bamboo skewers in warm water for an hour before using.
Skewer the lamb chunks, with approx 6-8 pieces of lamb on each skewer.
Heat a barbecue grill or grill pan to maximum heat. Grill the skewers, about 3-5 minutes on each side.
If you are dusting extra seasoning on top, mix the cumin, chilli powder and salt in a small bowl and sprinkle pinches of the spice mix over the skewers with each turn during the cook. You should have charred bits on the lamb and crispy bits on the edges.
The book
Modern Chinese: 70+ easy, everyday recipes from the winner of MasterChef NZ, by Sam Low (Published by Allen & Unwin NZ, HB, RRP$49.99)
