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How to roast Uyghur-style lamb testicles

Published: 15-Jan-2012 (22:30); Viewed: 3788; Difficulty: 5 out of 10

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How to roast Uyghur-style lamb testicles
A mixture of traditional Chinese sauces with lamb are the most popular Uyghur style dishes. Lambs testicles are common for many world cusines, but even more common for southern ones. To cook this dish, you should have an extremely sharp knife. Prepare all ingredients in advance, because the second part of cooking will include wok cooking and requires very fast actions.

step-by-step instructions

  1. Ingredients for a dish for four people.
    • Lambs testicles – 4 large.
    • Onion – 2 medium.
    • Garlic – half of bulb.
    • Say sauce – 50 ml.
    • Cumin seeds – 2 tbsp.
    • Paprika powder – 1 tbsp.
    • Hot chilli powder - ¼ tsp.
    • Salt – 1 tbsp.
    • Vegetable oil for cooking – 75 ml.

  2. In order to clean the testicles, cut the testicles skin on one side with a very sharp knife.

  3. Simply take it off. Clean all testicles in this manner.


  4. Boil the testicle sections in water and continuously remove all froth appearing on the surface of the water. Boil until the froth stops appearing. This will usually take about 10 minutes.

  5. Slice the garlic. Slice the onion into small size cubes. Prepare all spices.

  6. Take the testicles from the boiling water and dry them using the sieve.

  7. Preheat the oil in the wok on the highest temperature and cook the testicle sections. Constantly stir them until they start to develop some brown skin. This should take about 3-5 minutes. Salt them.

  8. Add all spices and continue to stir. Keep the oil at the highest possible temperature.

  9. Add garlic and onion and stir again.

  10. Add soy sauce and stir again. Cook for another 5 minutes, until the onion is tender. You can use the lid to keep moisture in.

  11. Serve on a plate with vegetables of your choice.

  12. Enjoy!



tips and tricks

  • Precaution: be aware of the flammable oil when cooking.
  • Use a very sharp knife for preparation.
  • Avoid serving this to guests with a sensitive disposition.
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tags: lamb; offal; uyghur cuisine; wok

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