Nepal Lamb Sekuwa Recipe: In our travels around the world, we have tasted many delicious dishes, but few have captured our hearts like Nepalese Lamb Sekuwa. This dish offers a unique taste of Nepal’s rich culinary heritage.
This authentic recipe not only showcases the lamb’s natural flavors but also incorporates vibrant spices that will elevate your cooking game.
As we gathered this recipe during our adventures, we learned the importance of marinating the lamb to ensure it becomes juicy and tender. Combining spices like turmeric, garam masala, and garlic creates a mouthwatering experience that highlights the best of Nepali cuisine.
Join us as we share the steps to create your very own Lamb Sekuwa at home. With easy-to-follow instructions, you can bring a taste of Nepal to your kitchen and impress your family and friends.
About Us
We are John and Laurel Rodgers, an American couple passionate about exploring diverse cuisines around the world. Our journeys take us to various countries, where we collect unique recipes from local restaurants and cooking classes.
Cooking is a way for us to connect with different cultures. Through our adventures, we gather insights about traditional dishes and the stories behind them.
Our mission is to share these culinary experiences with our readers. We want to inspire others to try new recipes and learn about the rich flavors of global cuisine.
Whether it’s a vibrant street market or a cozy restaurant, we believe that food brings people together. We hope that our recipes, such as the classic Nepali Lamb Sekuwa, encourage you to step into your kitchen and create something special.
Why You’ll Love This Nepal Lamb Sekuwa Recipe
We love this Nepal Lamb Sekuwa recipe because it brings the vibrant flavors of Nepal to our kitchen. This dish features succulent lamb, marinated in aromatic spices.
Here are a few reasons to try it:
- Unique Taste: The blend of garlic, ginger, and spices creates a rich flavor profile that is satisfying.
- Simple Preparation: With a few ingredients, we can make a delicious meal in no time.
- Versatile Serving: It pairs well with beaten rice, spicy potatoes, and fresh vegetables.
Cooking this dish is not only fun, but it also connects us to Nepalese culture.
The grilling process adds a smoky note that enhances the lamb. The result is tender, juicy skewers that impress everyone at the table.
We enjoy serving it at gatherings or with family during special meals. It’s a dish that brings people together over great food and stories.
Try this recipe for a taste of Nepalese street food right at home.
What Makes This Recipe Special
Lamb Sekuwa stands out for its rich flavors and unique cooking method. The dish is traditionally marinated with a blend of spices, which infuses the meat with deep taste.
Key Features:
- Authentic Ingredients: We use fresh lamb, garlic, ginger, and a variety of spices to create a balanced marinade.
- Grilling Technique: Cooking over a natural wood fire enhances the flavor, giving it a smoky aroma that is hard to replicate indoors.
- Served with Sides: It is commonly enjoyed with beaten rice (chiura), pickles, and fresh vegetables, which adds texture and freshness.
This recipe is also versatile. It can be adjusted to suit different palates by varying the spice levels.
Additionally, the preparation of Lamb Sekuwa often brings people together, making it a perfect dish for gatherings.
By knowing the history and traditions behind this meal, we appreciate it even more. It’s more than just food; it’s a cultural experience that reflects the heart of Nepalese street food.
Every bite invites you to explore the vibrant flavors of Nepal. Through our travels, we have learned that such recipes connect us to the places we visit.
Cooking Equipment Needed
To make delicious Lamb Sekuwa, we need some specific cooking equipment. Here’s a list:
- Charcoal Grill: A traditional charcoal grill gives the best flavor. We recommend using one for authentic taste.
- Skewers: Metal skewers are preferred. They hold the meat securely and can be reused.
- Mixing Bowl: A large bowl is essential for marinating the lamb. It should be spacious enough for mixing all ingredients.
- Basting Brush: This tool helps apply melted butter on the meat while grilling. It keeps the lamb juicy.
- Meat Thermometer: To check if the meat is cooked thoroughly, a thermometer is important. It ensures safety and perfect doneness.
Optional tools include:
- Tongs: For safely flipping the skewers on the grill.
- Sharp Knife: To cut the lamb into evenly sized cubes for even cooking.
- Grill Brush: For cleaning the grill after use.
Having the right equipment makes the cooking process smoother. We can enjoy a tasty meal with these simple tools.
Cooking Instructions
To make delicious Lamb Sekuwa, we follow these clear steps.
- Marinate the Lamb
We start by cutting the lamb into cubes and mixing it with our marinade ingredients. This includes spices, yogurt, and lemon juice. Let it marinate overnight in the fridge for the best flavor. - Prepare the Grill
On cooking day, we fire up a charcoal grill. It’s important to clean the grill surface thoroughly to avoid any leftover flavors. - Thread the Lamb
Next, we drain the marinade and thread the marinated lamb cubes onto skewers. It’s best not to overcrowd the skewers to ensure even cooking. - Grill the Lamb
We place the skewers on the grill. As they cook, we frequently turn and baste the pieces with melted butter to keep them moist and add flavor. - Check for Doneness
We look for the lamb to become tender and cooked through. This usually takes about 10 to 15 minutes, depending on the heat of the grill. - Serve
Once ready, we take the sekuwa off the grill. It’s great to serve them hot, garnished with fresh herbs or lemon wedges for extra zest.
Enjoy this easy and tasty dish with friends and family!
Cooking Tips
When making Nepal Lamb Sekuwa, a few tips can enhance the flavor and texture.
Choose the Right Cut:
We recommend using lamb shoulder or leg. These cuts are tender and have the right amount of fat for grilling.
Marination is Key:
Marinate the lamb for at least 2-4 hours, or overnight if possible. This helps tenderize the meat and infuse it with flavor.
Skewering:
Use skewers that are long enough to hold several pieces of lamb. Make sure not to overcrowd them to allow even cooking.
Grilling Temperature:
Preheat your grill to medium-high heat. This ensures a nice sear on the lamb, locking in juices.
Basting:
Baste the lamb with melted butter while grilling. It adds richness and keeps the meat moist.
Turn Frequently:
Turn the skewers regularly while grilling. This helps cook the lamb evenly and prevents burning.
Check for Doneness:
Lamb is best cooked medium-rare to medium. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Resting:
After grilling, let the lamb rest for a few minutes. This allows the juices to redistribute, making each bite more flavorful.
Ingredients For the Nepal Lamb Sekuwa Recipe
Marinade
Salt
Lemon Juice
Turmeric
Garam Masala
Ginger
Garlic
Green Chillies
Yogurt
Skewers
Lamb
Skewers
Ghee
Salt
1 tsp Lemon Juice
Garnish
Beaten Rice
Tomato Pickle
Cooking Instructions For the Nepal Lamb Sekuwa Recipe
Preparing the Marinade/strong>
Start this recipe a day in advance to allow the meat to marinate overnight. In a mixing bowl, combine all the marinade ingredients, then add the lamb, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 8 hours to allow the flavors to develop.
Grilling the Lamb/strong>
Preheat a charcoal barbecue or chargrill to medium-high heat. Take the lamb out of the marinade and thread the pieces onto skewers. Grill for 8 to 10 minutes, turning frequently and basting with melted butter or ghee. Continue grilling until the lamb is browned on all sides and fully cooked.
Serving
Once off the grill, season as needed and drizzle with fresh lemon juice. Serve immediately with beaten rice, tomato pickle, or other preferred condiments.
FAQ For the Nepal Lamb Sekuwa Recipe
Question: What is the Nepal Lamb Sekuwa recipe?
A: The Nepal Lamb Sekuwa recipe is a traditional Nepali grilled lamb dish marinated with spices like cumin, coriander, garlic, and mustard oil before being cooked over an open flame for a smoky taste.
Question: How do you make the Nepal Lamb Sekuwa recipe at home?
A: To make the Nepal Lamb Sekuwa recipe at home, marinate lamb pieces with Nepali spices, mustard oil, and yogurt, then skewer and grill them over charcoal or in an oven until tender and slightly charred.
Question: What spices are used in the Nepal Lamb Sekuwa recipe?
A: The Nepal Lamb Sekuwa recipe typically includes spices like cumin, coriander, turmeric, chili powder, garlic, ginger, and Sichuan pepper for a bold and aromatic taste.
Question: Can the Nepal Lamb Sekuwa recipe be made without a grill?
A: Yes, the Nepal Lamb Sekuwa recipe can be made without a grill by cooking the marinated lamb in an oven under the broiler or in a hot pan for a similar charred effect.
Question: What is the best way to serve the Nepal Lamb Sekuwa recipe?
A: The Nepal Lamb Sekuwa recipe is best served with beaten rice (chiura), spicy tomato chutney, and fresh salad for a complete Nepali meal experience.
Nepal Lamb Sekuwa Recipe
Ingredients
Marinade
- 1 tsp Salt
- 1 tbsp Lemon Juice
- ½ tsp Turmeric ground
- 1 tsp Garam Masala
- 1 tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- 2 Green Chillies small fresh finely chopped
- ½ cup Yogurt plain
Skewers
- 2 1/2 lb Lamb trimmed lamb leg boneless
- 8-12 Skewers wood soak for 30 minutes before use
- 2 tbsp Ghee or clarified butter
- flaked Salt
- 1 tsp Lemon Juice
Garnish
- Beaten Rice and
- Tomato Pickle
Instructions
Preparing the Marinade
- Start this recipe a day in advance to allow the meat to marinate overnight. In a mixing bowl, combine all the marinade ingredients, then add the lamb, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 8 hours to allow the flavors to develop.
Grilling the Lamb
- Preheat a charcoal barbecue or chargrill to medium-high heat. Take the lamb out of the marinade and thread the pieces onto skewers. Grill for 8 to 10 minutes, turning frequently and basting with melted butter or ghee. Continue grilling until the lamb is browned on all sides and fully cooked.
Serving
- Once off the grill, season as needed and drizzle with fresh lemon juice. Serve immediately with beaten rice, tomato pickle, or other preferred condiments.
Nutrition
1 comment
Grilling the lamb gave it an incredible smoky aroma! The marinade caramelized beautifully, locking in all the spices. The meat was juicy with a great charred crust. I served it with a side of fresh chutney and onions. Everyone kept going back for more, calling it one of the best grilled dishes I’ve made!