Lamb Sekuwa with Beaten Rice and Tomato Achar
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Ingredients
- 700 g diced lamb leg
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp nepali garam masala (timur pepper blend)
- 1 tsp chilli powder
- 150 g beaten rice (chiura)
- 3 tomatoes
- 1 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 36.9 g
- Carbohydrate
- 32.8 g
- of which sugars
- 2.3 g
- Fat
- 36.8 g
- of which saturates
- 12.9 g
- Fibre
- 2.4 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the mustard oil, garlic cloves, fresh ginger, nepali garam masala and chilli powder in a bowl, add the lamb and turn to coat.
- 2
Cover and marinate for at least 30 minutes, or up to overnight.
- 3
Thread the lamb onto skewers and cook under a hot grill or on a griddle pan for 10-12 minutes, turning often, until charred in patches and cooked through to your liking.
- 4
Char the tomatoes under the grill for 8 minutes until blackened in patches, then blend with the sesame seeds to make a simple achar.
- 5
Toast the beaten rice in a dry pan for 2-3 minutes until lightly crisp.
- 6
Serve the sekuwa with the beaten rice and tomato achar.
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