Lamb Sekuwa-charcoal Grilled Lamb-nepali Style |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
Grilled lamb skewers marinated in exotic Himalayan herbs, super delicious...serve with any spicy dips...we're making these tomorrow :) Ingredients:
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 |
1 tsp. turmeric |
1 tsp. grated nutmeg |
3 fresh red chilies |
1 tsp. pepper corn |
1 tsp. szechwan pepper, optional |
2 cloves garlic, chopped |
1 in. ginger, chopped |
1 tbls. fresh dill, chopped |
2 tbls. soy sauce |
salt to taste |
1 cup green onions, cut in 1-in. length |
Directions:
1. 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.
2. 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.
|
|