Lamb Sekuwa (Classic Nepali Grilled Lamb Skewers)
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Ingredients
| 2 lbs. | boneless lamb, cut into 1-in cubes | | Melted butter for basting | | 2 tbsp. | chopped scallion for garnish | | Bamboo skewers, pre-soaked overnight |
Marinade
| 1 tbsp. | cumin powder | | 1 tsp. | turmeric | | 1/4 tsp. | grated nutmeg | | 1/2 tsp. | timur (Szechuan pepper) | | 2 tbsp. | lemon juice | | 1 tbsp. | honey | | 1 tbsp. | chili paste | | 1 tbsp. | garlic paste | | 1 tbsp. | ginger paste | | 1/8 tsp. | asafetida | | 2 tbsp. | cooking oil | | Salt and Pepper |
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Instructions
Process marinade ingredients in a blender, until they form a smooth paste. In a large bowl, pour the marinade over lamb cubes. Mix well, cover and let marinate for at least four hours.
Drain the liquid and 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 a 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.
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