|
|
|
 |
|
|
Nepalise Lamb Sekuwa
Classic Nepali Charcoal-Grilled Lamb Kabobs |
 |
|
3 lbs. lamb, trimmed, and cut into 1-in. cubes
Melted butter for basting
Bamboo skewers (soaked in cold water for at least 30 min.)
Marinade:
2 Tbls. lemon juice
4 Tbls. musturd oil
1 cup onions, roughly chopped
1 Tbls. cumin seeds
1 tsp. coriander seeds
½ tsp. turmeric
1 tsp. grated nutmeg
3 fresh red chilies
1 tsp. pepper corn
1 tsp. timur (szechwan pepper, optional)
2 cloves garlic, chopped
1 in. ginger, chopped
1 Tbls. fresh dill weed, chopped
2 Tbls. soy sauce
Salt to taste
¼ cup green onions, cut in 1-in. length
|
In a blender, combine all the marinating ingredients to form marinade. In a large bowl, mix lamb meat cubes with the marinade. Marinate for at least six hours, turning over periodically for complete infusion of the marinade. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread the marinated lamb cubes into skewers. Do not overcrowd the pieces. Grill the skewered lamb cubes, frequently turning and basting with melted butter until cooked medium-rare.
Remove cooked sekuwas from the grill and generously brush with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried/grilled vegetables. Sprinkle chopped scallion over the sekuwas. Tomato achar or cilantro-chili achar makes an ideal condiment for the sekuwas.
Click on Creative Nepali Cooking for more recipes from Nepal!
|
 |
Preparation Time: 60 min, excluding marination time |
Serves: 3-4 |
| Recipe Origin: Nepal |
|
Submitted by: |
|
Tulsi Regmi
Missouri
United States |
|
|
|
|
| This recipe has been viewed 8715 times. |
|
|
|
