spicy lamb skewers
I love lamb in all of its forms - but this one will really set your mouth on fire! You can cook the skewers as you prefer your lamb. I like mine on the rarer side, but they'll still be absolutely delicious cooked well done.
  • 1 tsp cumin seed
  • 2 tsp coriander seed
  • ½ tsp dried birds eye chillis
  • 1 tsp szechuan peppercorns
  • 1 bunch coriander (leaves, stems and root)
  • 1 tbsp rice wine
  • 1 tsp salt
  • 2 tbsp peanut oil
  • 500g lamb backstrap
How to make it
  1. Put the cumin seed and coriander seed into a small dry pan and toast it over a medium heat, tossing it from time to time, until you can smell the oils being released. Then remove the pan and the spices from heat.
  2. Put the toasted spices, dried birds eye chillis and szechuan peppercorns into a spice grinder or mortar and pestle and grind them up until they are coarsely ground.
  3. Wash the coriander well and chop it finely - leaves, stalks and roots.
  4. Mix the ground spices, coriander, rice wine, salt and oil in a non reactive bowl.
  5. Cut the lamb backstrap into 2cm cubes and then pop them into the marinade, massaging them together well. Let this sit for at least 2 hours before threading four to five pieces per skewer and grilling!
Recipe by onebitemore at https://onebitemore.com/2015/03/the-skewer-party/