Lamb Skewer Recipe
Skewers known as ‘sekuwa’ in Nepal is a very traditional way of cooking red meat. Leg of lamb, marinated overnight with cumin, coriander, ginger-garlic paste. — served with tomato aachar and pickled ginger ... delicious!
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Ingredients
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Small Plates
Method
Small Plates
- 1
Marinate the lamb
In a large bowl, combine ground cumin, ground coriander, turmeric, red chili powder, salt, and black pepper. Stir in ginger-garlic paste, lemon juice, and 2 tablespoons mustard oil. Add the lamb cubes and toss until evenly coated. Cover and refrigerate overnight (8–12 hours) to allow flavors to penetrate the meat.
- 2
Prep skewers and grill
Soak bamboo skewers in water for 30 minutes. Thread marinated lamb cubes onto the skewers, leaving a little space between pieces. Preheat a grill or grill pan to medium-high heat. Grill skewers 3–4 minutes per side, brushing with any remaining marinade, until the outside is charred and the internal temperature reaches desired doneness.
- 3
Make tomato achar
In a bowl, combine chopped tomatoes, 1 tablespoon mustard oil, fenugreek seeds, red chili powder, and salt. Mix well and let sit for 15–20 minutes to allow flavors to meld. Adjust salt as needed.
- 4
Serve
Arrange lamb skewers on plates. Serve with tomato achar and pickled ginger on the side. Garnish with fresh herbs if desired.
