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:

300g Pink Pepper Ginger Paste

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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