Recipes - Keema Sekuwa

Ingredients:

• 2 lbs. minced lamb (chicken or pork can also be used)
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped green onions
• 2 tablespoons finely minced cilantro
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon grated nutmeg
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 cup paneer cheese, roughly grated (optional)
• 2 tablespoons cooking oil
• 1 egg, beaten
• 1 tablespoon flour
• Salt to taste

Bamboo skewers (pre-soaked in cold water for 30 min.)
Melted butter for basting

Cooking Instructions:

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 the cooked sekuwas and generously brush with melted butter before serving. Arrange the sekuwas on the bed of rice pilaf, supplemented with tomato, cucumber and red onion slices. Goes well with tomato achar.