Friday, 11 May 2012

Lamb/Pork sekuwa

Lamb Sekuwa is one of the fine examples of classic Nepali style Grilled meat.


2 lbs. boneless lamb, cut into 1 inch cubes
Melted butter for basting
2 tablespoons chopped scallion for garnish
Bamboo skewers, pre-soaked overnight


1 tablespoon cumin powder
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon timur (Szechwan pepper)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
1/8 teaspoon asafetida
2 tablespoon cooking oil
Salt and Pepper to taste


In a blender, process all marinating ingredients into a smooth paste.  In a large bowl, pour the marinade over lamb cubes. Mix well, cover, and let marinate for at least four hours.  After marinating, drain the marinade.  Thread marinated lamb cubes into skewers.

Fire up a charcoal grill. Clean the grill surface thoroughly. Grill the skewered lamb pieces, frequently turning and basting with melted butter until cooked through. Take the cooked sekuwas off the grill and generously brush with butter before serving.  

Arrange the lamb sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.  Sprinkle chopped scallions over the sekuwas.  Complement the sekuwas with tomato achar.

Recipe by Tulsi Regmi


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