Lamb Sekuwa Recipe, A View of America's Lamb Recipes

A View of America Lamb Recipes	Lamb Sekuwa Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Lamb Recipes	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 1-1/2 pound lamb, trimmed, and cut into 1 inch cubes melted butter for basting bamboo skewers (pre-soaked for at least 30 min. in cold water) Marinade: 2 tablespoons lemon juice 4 tablespoons mustard oil 1 cup onions, roughly chopped 1 tablespoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon turmeric 3 fresh red chilies 1 teaspoon pepper corn 1 teaspoon timur 2 cloves garlic 1 inch ginger 1 tablespoon fresh dill weed, chopped 1 cup celery, chopped 1 tablespoon soy sauce salt to taste 1/4 cup green onions, cut in 1-inch length Directions: In a blender combine all the marinating ingredients to form marinade. In a large bowl mix lamb meat with the marinade. Marinate for at least 6 hours. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread the marinated lamb cubes into skewers. Do not overcrowd the pieces. Grill the skewered lamb cubes, frequently turning and basting with melted butter until cooked medium-rare. Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkle chopped green onions over the sekuwas. Chili-cilantro chutney makes an ideal condiment for the sekuwas.
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