Cuisine
Time
40 mins mins
Servings
2 people people
300g lamb shoulder cut into chunks
300g button mushrooms
1 aubergine
1 tbsp vegetable oil
Bamboo skewers soaked in water
SPICE MIX
1 tbsp fennel seeds
1 tbsp Sichuan peppercorns
1 tbsp coriander seeds
white pepper
1 tbsp of salt
1 tsp sugar
1 tsp ground cinnamon
THE MARINADE
2 tbsp Shaoxing cooking wine
1 tbsp light soy sauce
1 ½ tbsp spice mix
½ tsp cornflour
A pinch of salt
A pinch of sugar
Cut the aubergine into cubes, make your aubergine and mushroom skewers and set aside.
Heat a frying pan to medium. Toast the peppercorns, coriander and fennel seeds for 2 -3 minutes until fragrant. Transfer the whole spices to a mortar, add the rest of the spices and pound until you get a fine spice mix. Alternatively you can use a spice grinder. Transfer the spice mix onto a shaker and set aside.
Marinade the pieces of lamb with all the marinade ingredients, making sure all lamb is well coated. Refrigerate for at least an hour, ideally overnight.
Make the lamb skewers, alternating lean pieces of meat with the fatty ones. Set aside until you are ready to cook.
