Roasting lamb with a fiery blend of cumin, chili, and coriander, Yang Rou Chuan proclaims rustic flavors that bind Earth and Fire, producing succulent morsels that resonate with primal energy.
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lamb cubes with ground cumin, coriander, chili powder, salt, vegetable oil, and soy sauce for at least 1 hour .
Thread lamb onto skewers.
over high heat, turning occasionally, until cooked through and slightly charred.
Serve hot.
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