food talk
Boneless mutton tikka
Pushpesh Pant

There is a tract of land in the icy desert of Central Asia where boundaries, made by men, often violently disputed, between two of the greatest civilisations in history meet. This is territory through which the legendary Silk Routes passed. It is not surprising at all that the caravans travelling on this path carried with them not only bolts of priceless silk but also coveted culinary riches.

The food of Uyghurs, who dwell in the Turkestan-Xinxiang region of Peoples Republic of China (at present in news for their rebellion against the Han oppression), bears ample testimony to this. Unless one is told beforehand their delicacies appear more like our own "Frontier fare" than what is familiar to us as Chinese. The Uyghur prefer naan-like bread and eat it with lamb and chicken. Yogurt is an essential part of their daily diet. The spicing is uncannily close to tandoori sprinklers. Grilling over charcoal gives a delicious smoky flavor to Uyghur kebabs. Ever since we sampled this strain of Chinese food at Ahoy Asia in GK-II in the Capital, we have been dreaming of tickling our guest's jaded palate with it. It is enticingly familiar and seductively exotic same time. Those who live elsewhere and can't enjoy it at this restaurant can try their hand at Chuar — a boneless skewer of what is a close cousin of mutton tikka.

Chuar

Ingredients
Boneless lamb 500g
Onions (peeled and cut in cubes)100 g
Uyghur spice mix: 2tbsp
Hung yogurt 2tbsp
Sesame oil

Uyghur spice mix:
Prepare by grinding and blending together:
Roasted cumin 2tsp
Roasted fennel 2tsp
Black pepper 2tsp
Sichuan peppers 2tsp
Garlic powder 2tsp
Ginger powder 2tsp
Dry red chilly flakes 2tsp
Sea salt 1tsp

Method
Trim and wash the mutton. Cut into bite-sized cubes. Apply the marinade prepared with yogurt mixed with Uyghur spices evenly to it and keep aside in a bowl for at least four hours preferably overnight in a fridge. Cut onions in "cubes". Moisten skewers with oil and pierce the mutton cubes separating them by placing an onion cube between them. Grill over an open flame, turning and basting with little oil to cook evenly. You may pan-grill if preferred but the smoky flavour will be lost! Sprinkle a large pinch of the Uyghur spice mix before serving and a few drops of lime juice if you like.

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