Lamb Sekuwa

Nepali style grilled lamb kebabs with aromatic spices

• - 2 lbs lamb leg, cut into 1-inch cubes
• - Bamboo skewers, soaked
• Marinade:
• - 1/2 cup yogurt
• - 1 tablespoon ginger paste
• - 1 tablespoon garlic paste
• - 1 teaspoon cumin powder
• - 1/2 teaspoon turmeric
• - 1 teaspoon chili powder
• - 1/2 teaspoon timur (Szechwan pepper)
• - 1/4 teaspoon nutmeg
• - 2 tablespoons mustard oil
• - Salt and pepper

1. 1

   Mix all marinade ingredients together. Coat lamb cubes thoroughly and refrigerate for at least 4 hours or overnight.
2. 2

   Thread marinated lamb onto soaked bamboo skewers.
3. 3

   Grill over charcoal or high heat, turning frequently, until charred on outside and cooked to desired doneness inside.
4. 4

   Serve with beaten rice (chiura), tomato achar, and fresh onion rings.