| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing lamb, cut in |
|
|
1 1/4" cubes |
| 4 |
tb |
Fresh lemon juice |
| 3 |
|
Cloves garlic, minced |
| 1 |
tb |
Hot chili oil (or |
| 1/2 |
ts |
Cayenne and |
| 1 |
tb |
Salad oil) |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Sugar |
INSTRUCTIONS
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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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