I was dreaming of Xi’an lamb skewers but didn’t have the time to find a better alternative to the version at Yang Gui Fei. My take is very much a fusion version of this and is far from the original. Plus, it being nigh impossible to buy good-tasting, deep-flavoured lamb here, I had to stick with the usual supermarket New Zealand lamb. It was passable but not the same. Make sure that you buy a fattier piece of lamb, the fat here is essential, otherwise you won’t get succulent yet charred bits. While this is hardly gourmet food, the beauty of it is that it’s incredibly fast. If you time it right, you could get dinner in 15 minutes.
200g lamb leg
1 tbsp cumin powder
1 chilli, chopped
1 tbsp fennel seeds
1 tbsp sichuan peppercorns
1 tbsp soy sauce
1 tsp sugar
4 mushrooms, sliced
¼ cup couscous
¼ cup water
1 tsp vegetable stock powder
- Preheat the grill to the highest setting.
- Slice the lamb thinly, being careful that each slice gets a fair share of fat.
- Mix the lamb and spices together, toss carefully and grill together with the mushrooms (or whatever other vegetable you like) till just about charred on each side, about 5 minutes each.
- In the mean time, measure out the couscous, pour in the water and mix in the stock powder. Microwave for 3 minutes and cover for another 3 minutes, then fluff with a fork.
- To serve, pour the lamb and juices over the couscous and serve with side vegetables.
Serves 1, with leftover meat.