What is Xinjiang Lamb?
Xinjiang lamb is a popular dish in China and the Xinjiang region specifically. It is a traditional dish of the Uyghur people, who are the largest ethnic group in Xinjiang. The dish is typically made using lamb meat that has been coated and marinated with a blend of spices, including cumin, chilli and garlic. The lamb is then skewered and roasted on a hot grill, much like a satay grill.
Xinjiang lamb is known for its strong, aromatic flavors and tender texture. It is often served with a variety of side dishes, such as naan bread, rice, and vegetables. The dish is also commonly served at festivals and special occasions.
Due to its geographical position, there is a notable difference in their use of meat and spices – the Persian and Turkik influences of lamb and cumin are rich in this region’s cuisine.
In the West, wherever you see grapes hanging from the ceiling of a Chinese restaurant, it’s a strong indication that it will be a Uyghur restaurant. (The grapes represent their agricultural skills in cultivating fruits and vegetables in a difficult terrain.) You can also be fairly sure that these tasty lamb skewers will be on the menu too.