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Uyghur Spiced Lamb Parcels


  • Author: Spicepaw
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 16-18 parcels 1x

Description

Tender spiced lamb coated in Chinese Uygher spice and wrapped up in crunchy pastry. A taste of Xinjiang that you can’t resist! #lamb #pastry #appetizer #Chinesefoodrecipes #quickrecipes


Scale

Ingredients

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
Parcels
    • 1418 large spring roll wrappers
    • 500 g lamb
    • 1 tsp salt
    • 4 tbsp ginger
    • 4 tbsp garlic
    • 8 tbsp melted butter
    • pinch of turmeric

Instructions

Uyghur Spice Mix
  1. Combine all ingredients together 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.
Parcels
  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 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.

  • Category: Lamb, Pastry
  • Method: Baking
  • Cuisine: Chinese

Keywords: Lamb, Pastry, Uyghur, appetizer, snack, quick, easy

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