Ground Lamb Sekuwa



  • 1.5 lbs. Minced lamb
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green onions
  • 2 tablespoons finely minced dill weed
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon roughly crushed black pepper
  • 1 egg
  • 1 tablespoon flour
  • Salt to taste
  • Bamboo skewers (pre-soaked in cold water for 30 min.)
  • Melted butter for basting


    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.

Submitted by: Tulsi Regmi