Lamb Chuanr
Cumin-crusted lamb skewers, charred hard at the edges, the smell that hijacks entire streets after dark. Fifteen minutes and your kitchen becomes a night market with better seating.
- Total time
- 15 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Toss the lamb cubes with the oil, salt, white pepper and half the crushed cumin, alternating fatty and lean pieces as you thread them tightly onto the skewers.
Heat a griddle pan or heavy frying pan over high heat for 3 minutes until it is properly ripping hot.
Lay the skewers down and cook 3 minutes without touching them, until a dark crust forms, then turn and cook 3 minutes on the other side.
Turn twice more for 1 minute a side, until the lamb is charred outside and reaches at least 63C in the centre for pink, or 71C if you want it well done.
Shower the hot skewers with the remaining cumin and the chilli flakes, rest 2 minutes, and serve with lemon.
Read all that and thought “absolutely not”?
Completely fair. Lamb Chuanr is sitting in the Chinese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Chinese kitchen
Wok breath you can taste from the doorway.