In the Chinese City of Kashgar in the Xinjiang province of Western China, this dish is standard lunch fare at the outdoor markets. Men set up shop with a fresh lamb or goat carcass, a charcoal fired grill cart and a large pot, and sell plates heaped with pulao, an Uzbek version of pilaf, and lamb kebabs which you eat with your hands. I will tell you, the pulao is made with the fatty parts of the lamb, and a lot of suet and oil, so I found it greasier and gamier tasting than we Yanks would like, so I've adapted the recipe a bit to lighten it up, and brighten up the flavor a bit. I didn't have a recipe for the kebabs, other than watching the men grill it, but the flavors and ingredients weren't hard to guess, and after a bit of research and experimentation, this is pretty damn close to the original. This is served with their traditional flatbread, a Nan, for which I posted a recipe here: http://www.food52.com/recipes... —Burnt Offerings
Uighur Lamb Kebobs
leg of lamb, lamb loin, or shoulder, cut into 2 inch cubes
large onion roughly chopped
Pomegranate molasses or 1/3 cup Pomegranatejuice
ground cumin seed
roasted, ground coriander seed
freshly ground black pepper
lamb suet (optional)
bamboo or metal skewers
boneless lamb leg, shoulder or loin chopped into tiny pieces
large yellow onion finely diced
large carrots, peeled and finely diced
water or chicken stock
dried chiles - whole
head of garlic, whole, unpeeled, cut in half
medium grain rice - Valencia is good for this.
Place the onion, garlic, oil, molasses, salt, cumin, pepper, and cayenne in a small food processor and process into a paste.
Add the paste to the lamb, mix well, and marinate for 2 hours, refrigerated.
Soak the bamboo skewers for at least 30 minutes in water to avoid them burning. Prepare a charcoal grill with medium coals.
Thread the lamb onto the skewers alternating each piece with a small piece of suet. This is the traditional method. The suet melts and flavors the lamb. I usually skip this step, but it does make it juicy. Don't crowd the lamb pieces on the skewer.
Grill the kebobs, turning every 2 minutes or so, for about 8 minutes total, until they are cooked and have nice grill marks.
Serve with pulao, Nan and a cold beer.
In a large pot, heat the Canola oil over medium heat, add the lamb, and brown on all sides, stirring frequently, for about 5 minutes.
Add the onion and carrots, and cook, stirring frequently, until the onions are translucent and the carrots are starting to soften, about 7 minutes.
Add the water, chiles, and garlic,and bring to a boil.
Add the rice and spices, bring back to a boil and reduce heat to a bare simmer. Simmer uncovered, stirring occasionally. After 20 minutes, add the sultanas, and cook for another 20 minutes until the rice has absorbed the water.