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

A View of America Lamb Recipes	Ground 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 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 Directions: 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.
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