The original recipe calls for goat/lamb fat tissue wrap around individual stick to hold the mixture together in the grilling process. Minced lamb is already a bit too rich for us, so I decided to stuff the mixture with breadcrumbs and a bit of whisked eggs which will hopefully keep them together.
- 1Mix processed ingredients with minced lamb. Wrap 1 tbs of mixture on bamboo skewers, shape oval, set aside
- 2Grill them until cooked through. Serve hot with steam rice and spicy soy sauce dipping
- 3More on this recipe, have a look on my cooking site
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