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2 lb Stewing Lamb, cut in 1 1/4" cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)

Combine all ingredients and marinate Lamb cubes for 2 hours in covered bowl. Drain Lamb, reserving marinade for basting during barbecuing. Skewer Lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked sesame rolls).

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