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Golden Uyghur lamb parcels with Xinjiang spice, garlic and ginger

Crispy Parcels Stuffed with Spiced Uyghur Lamb

  • Author: Spicepaw
  • Total Time: 40 minutes
  • Yield: 16-18 parcels 1x


Tender pieces of lamb tossed with ginger, garlic and Uyghur spice then stuffed into a spring roll wrapper and baked until golden brown. A taste of Xinjiang that you can’t resist! #lamb #pastry #appetizer #Chinesefoodrecipes #quickrecipes


Uyghur Spice Mix
  • 2 tbsp cumin seeds
  • 1 tbsp black pepper
  • 1 tbsp coriander seeds
  • 1 tsp nutmeg
  • 3 dried red chilies
  • pinch of turmeric
  • 1418 large spring roll wrappers
  • 500 g lamb (about 1 lb)
  • 1 tsp sea salt
  • 4 tbsp ginger
  • 4 tbsp garlic
  • 8 tbsp melted butter
  • a pinch of turmeric



Uyghur Spice Mix
  1. Combine all ingredients and lightly toast in a frying pan.
  2. Transfer to a mortar and pestle or spice grinder and combine until you get a powder.
  3. Keep in a cool, dry place for later use.
  1. Preheat oven to 450 F/ 220 F
  2. Cut up lamb into small bite-sized pieces. (NO bigger than 1 cm)
  3. Combine ginger, garlic and 4 tbsp of melted butter. Puree until a paste is formed.
  4. Toss ginger garlic paste and 2 tbsp of spice mix with the lamb until everything is evenly coated with the paste.
  5. Place a tablespoon of the lamb mixture at the bottom right-hand corner of the large spring roll wrapper.
  6. Fold up, fold left, fold up, then tuck the bottom underneath.
  7. Place on a baking tray.
  8. Add a pinch of turmeric to the remaining 4 tbsp of butter and mix.
  9. Brush parcels on both sides with turmeric butter.
  10. Bake in the oven (flap side down, of course) for 15-20 minutes or until parcels are crunchy and the lamb is cooked to your liking.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Lamb, Pastry
  • Method: Baking
  • Cuisine: Chinese

Keywords: Lamb, Pastry, Uyghur, appetizer, snack, quick, easy, spring roll wrappers

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