Citizens, since today is Easter and it is also still during the week of Passover (Pesach in Hebrew), we all know that the traditional dish of choice at both Christian and Jewish tables is of course, lamb. I could put up a recipe for the classic roast lamb, but that is too banal and obvious for TFD. So – we are going far into left field with a delicious lamb dish from the Silk Road, the distant Western province of Xinjiang in China that is actually a Muslim specialty recipe. 🙂
Roasted mutton and rice and fish are two of the most common dishes in Xinjiang cuisine. There are many lamb and mutton dishes in Xinjiang cuisine given the region’s abundance of the animals. Additionally, due to its Muslim population, much of the food in Xinjiang cuisine is halal.
Other common dishes in Xinjiang cuisine include crispy sheep leg, roasted mutton chops, beet soup, almond crackers, garlic mutton, mutton, and pilau rice.
Chuanr (Chinese: 串; pinyin: chuàn) or kawap (كاۋاپ) in Uyghur, is a variation of kebab originating from the Uyghurs in Xinjiang and is a very popular dish in Chinese Islamic cuisine. The dish has since spread across the rest of the country and become a popular street food.
The most traditional form of chuanr uses lamb or mutton: small pieces of meat are skewered and either grilled, roasted or deep-fried. Common spices and condiments include cumin called “ziran”, pepper, sesame, and sesame oil.
My recipe is among the best and most authentic recipes you’ll find. I’ve added a touch of liquid smoke to the marinade, but it is totally optional. This is delicious, unusual and deserves a close look and consideration for serving at your table, Citizens!
In the meantime – happy Easter and Pesach!
Battle on – The Generalissimo
The Hirshon Xinjiang Lamb Kebabs - 羊肉串
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