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Dried Lamb on Skewer, Uygur-style


Dried Lamb on Skewer, Uygur-style
1 pound boneless lamb, leg or loin
3 Tablespoons pickled bamboo shoots, minced fine
1 teaspoon whole cumin, smashed with end of a cleaver
1 teaspoon rice vinegar
2 scallions, minced
1/2 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons peeled carrots, minced fine
1/2 small onion, minced fine
1 Tablespoon corn starch or sweet potato flour
1. Thin slice the lamb and hang slices on a rack in the refrigerator for two to four hours, or air dry for one to two hours outdoors on a windy day.
2. Mince meat fine and add in all the other ingredients, stirring the meat in one direction. Then divide the meat into eight parts, and make each part into a six inch cigar, and then flatten it slightly.
3. Use flat long metal skewers or soak sixteen bamboo ones in warm water for one hour. Put one metal one or two bamboo ones through the meat the long way. 4. Grill the meat over charcoal for eight minutes per side, then serve.

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