Lamb Skewer - Khaja Set Recipe
Recipe information
Make Lamb Skewer - Khaja Set in just 13h . Skewers known as 'sekuwa' in Nepal is a very traditional way of cooking red meat. Leg of lamb, marinated overnight... potato-cucumber aachar.
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Ingredients
Preparation and Marinade
Preparation and Marinade
1. Make the lamb marinade
In a large bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, salt, black pepper, and mustard oil until smooth.
2. Coat lamb with marinade and refrigerate
Add the cubed lamb to the marinade and mix well to ensure every piece is coated. Cover and refrigerate overnight (8-12 hours) to tenderize and infuse flavor.
3. Prepare potato-cucumber achar
Boil potatoes until tender, cool, and cut into small cubes. Slice cucumber into thick coins. In a separate bowl, mix potatoes, cucumber, crushed mustard seeds, chili powder, salt, lemon juice, and oil. Chill to let flavors meld.
4. Prepare skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated lamb cubes onto skewers, alternating with onion wedges and bell pepper chunks. Leave a bit of space between pieces for even cooking.
5. Grill the kebabs
Preheat grill or broiler to medium-high. Brush skewers lightly with oil. Grill or broil 4-5 minutes per side, turning halfway, until the meat is charred on the outside and cooked to your desired doneness (aim for an internal temperature of 57-63°C / 135-145°F for medium-well).
6. Rest and serve
Let the kebabs rest for 5 minutes off heat. Serve with the potato-cucumber achar on the side.
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