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Ground Lamb Sekuwa

Ground Lamb Sekuwa
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Ground Lamb Sekuwa Recipe, How To Make Ground Lamb Sekuwa Recipe

How to makeGround Lamb Sekuwa?How to cookGround Lamb Sekuwa?Learn the recipeGround Lamb Sekuwaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Ground Lamb Sekuwa

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Prep time
mins
Cook time
mins
Total time
0 mins
Ground Lamb Sekuwa
Author : Vahchef
Main Ingredient : Lamb
Servings : 0 persons
Published date : November 26, 2016


Ingredients used in Ground Lamb Sekuwa
• 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.
Method:
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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