Stickifingers

This is how I served my spicy Greenvale Farm dry aged Jumbuck (mutton) rump cap cooked Uyghur BBQ style.

On the bottom was my crisp edged sourdough naan made on the brazier.In between a soft Chinese slaw of raw vegetable - cabbage, daikon & fennel - dressed with roasted sesame paste, honey and rice wine vinegar.A blob of the best Greek Yoghurt - rich and not tart, but clean tasting - from Schulz Organic.

The meat was marinated overnight in Xinjiang dry rub made from freshly ground kampot and sichuan peppers, dried chillies and fragrant spices like dried coriander roots and cumin to name just two. Then they were lightly oiled before cooking over charcoal at a moderate heat, with a long resting period to follow.

Dishes like this from Western China reflect the ancient Eastern spice route, with Ottoman flavours meeting Mongol ingredients and the culinary traditions of Central China.So the flavours here were very clear and despite its rich character, this was not a heavy meal at all. Nuanced by smoky charcoal and roasted sesame, the spices did not over power the meat and there wasn’t an overtly strong chilli hit.

It’s a combination I’d definitely cook again.

(You can also see this image and comments here on instagram)