Mongolian Lamb

I adapted this marinade from Yángròuchuàn, Mongolian lamb skewers. The intense cumin and chilli aromas work perfectly with lamb. The taste is intense; aromatic and spicy, similar to Padang Sate. This marinade can be used on any kind of lamb – shoulder, cut into strips for stir-frying, lamb skewers, lamb chops or cutlets or even rack. It’s fucking delicious.

INGREDIENTS:

• 1kg lamb of choice (cutlets work well)
• 1 tbsp cumin seeds
• 3 red chillies (de-seeded, chopped)
• 1 tbsp chopped garlic
• 1 1/2 tbsp soy sauce
• Salt and pepper
• 2 tbsp peanut oil

METHOD:

1. Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, about 1 to 2 minutes.
2. Toss the lamb with cumin, chilli, garlic, soy sauce, a generous dash of salt and pepper.
3. Chill for 10 minutes, or up to 24 hours, to marinate.

TIP:

It is recommended to use fresh cumin seeds and toast them, as this brings out the true flavour of the cumin. However, you can use ground cumin of equal amounts.