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In Beijing there are many street stalls selling Muslim delicacies and snacks such as ‘Chuan rou’ (‘Chuan’ means ‘skewered’ and ‘Rou’ means ‘meat’ in Mandarin Chinese) – in fact, they have become so popular they are found all over China, and not just in the north.

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  • 200g/7oz lamb loin fillet, very finely sliced and then cut into small pieces

  • olive oil

  • For the seasoning

  • 1 teaspoon ground cumin

  • 1 teaspoon fennel seeds

  • 1 teaspoon dried chilli flakes

  • ½ teaspoon paprika

  • ½ teaspoon sea salt

  • 1 teaspoon lite or light soy sauce

  • 1 teaspoon groundnut oil

  • 1 teaspoon Shaohsing rice wine or dry sherry


  • 1.

    Soak 8–10 wooden skewers in water for about 20 minutes.

  • 2.

    Combine all the ingredients for the seasoning in a bowl. Add the meat and stir to coat in the spices, then thread the meat onto the skewers.

  • 3.

    Heat a griddle pan over a high heat and add a drizzle of olive oil. Place the skewers in the pan and cook until browned on one side, then turn them over and cook for l minute. Take off the heat and serve.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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