Ground Lamb Sekuwa My Recipebox:

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Author sreya85 Servings 0 persons
Published October 26, 2007 Cooking Time (mins)
Main Ingredient Lamb Preparation Time mins


Recipe of Ground Lamb Sekuwa

Ingredient Name Quantity Unit
Minced lamb  1.5 Lbs
finely chopped onions  1/2 Cup
finely chopped green onions  1/4 Cup
finely minced dill weed  2 Tablespoons
garlic, minced  1 Teaspoons
ginger, minced  1 Teaspoons
fresh red chilies, minced  3 Numbers
turmeric  1/2 Teaspoons
roughly crushed black pepper  1 Teaspoons
egg  1 Numbers
flour  1 Tablespoons
Salt   To Taste
Bamboo skewers (pre-soaked in cold water for 30 min.)   To Taste
Melted butter for basting   To Taste

Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min. Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro chutney.
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