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2 lb Stewing lamb, 1/2 ts Cayenne and
-cut in 1 1/4" cubes 1 tb Salad oil)
4 tb Fresh lemon juice 1/4 ts Salt
3 Cloves garlic, minced 1 Pinch sugar
1 tb Hot chili oil (or
4 servings
Combine all ingredients and marinate lamb cubes for 2 hours in covered
bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer
lamb; you should have enough for two skewers per serving. Barbecue until
browned, but still juicy. Overcooking will dull flavors. Serve with nang
(Moslem bread) or shao bing (baked sesame rolls). Serves 4
-cut in 1 1/4" cubes 1 tb Salad oil)
4 tb Fresh lemon juice 1/4 ts Salt
3 Cloves garlic, minced 1 Pinch sugar
1 tb Hot chili oil (or
4 servings
Combine all ingredients and marinate lamb cubes for 2 hours in covered
bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer
lamb; you should have enough for two skewers per serving. Barbecue until
browned, but still juicy. Overcooking will dull flavors. Serve with nang
(Moslem bread) or shao bing (baked sesame rolls). Serves 4