Lamb Chili Sekuwa

Bold, spicy, and irresistibly aromatic, Lamb Chili Sekuwa is a traditional Nepali-inspired dish that brings vibrant flavors to your table. Juicy, marinated lamb cubes are infused with a tantalizing combination of yogurt, ginger-garlic paste, and warm spices like cumin, garam masala, and smoked paprika before being perfectly grilled or roasted to smoky perfection. Tossed in a luscious chili-onion-tomato sauce, this dish boasts layers of heat from green chilies and crushed red chili, balanced with a fresh burst of cilantro and a zingy squeeze of lemon juice. Whether served as a sizzling appetizer or alongside steamed rice or flatbread, this mouthwatering lamb delicacy is sure to elevate your dining experience. Perfect for spice lovers and fans of globally inspired cuisine! Keywords: Lamb Chili Sekuwa, Nepali grilled lamb, spicy lamb recipe, chili-onion sauce, marinated lamb.

Nutriscore Rating: 63/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Lamb (boneless, cubed)
• 100 grams Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Smoked paprika or red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 3 tablespoons Mustard oil (or vegetable oil)
• 3 pieces Green chilies (finely sliced)
• 0.5 teaspoon Red chili (dried, crushed)
• 1 medium-sized Red onion (thinly sliced)
• 1 medium-sized Tomato (finely chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

In a large bowl, combine the cubed lamb, yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, smoked paprika, garam masala, and salt. Mix well to coat the lamb evenly. Cover and let the lamb marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Step 2

Preheat a grill or oven to medium-high heat (about 200°C/400°F). If using skewers, soak them in water for 30 minutes to prevent burning.

Step 3

Thread the marinated lamb cubes onto skewers, leaving a little space between each piece for even cooking.

Step 4

Grill or roast the lamb for about 10-12 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges. Make sure not to overcook to maintain the lamb's juiciness.

Step 5

While the lamb is grilling, heat 2 tablespoons of mustard oil in a large pan over medium heat.

Step 6

Add the sliced red onion and sauté until softened and golden brown. Next, add the green chilies, crushed red chili, and chopped tomato. Cook until the tomato softens and forms a thick sauce.

Step 7

Remove the grilled lamb from the skewers and toss it into the pan with the chili-onion mixture. Stir well to coat the lamb evenly in the sauce. Cook for another 2-3 minutes to combine the flavors.

Step 8

Turn off the heat and stir in the chopped cilantro and lemon juice for a bright, fresh finish.

Step 9

Serve hot with steamed rice, flatbread, or as an appetizer garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(983.7g)

Amount per serving	% Daily Value*
Calories	1853.7

Total Fat 145.8g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 381mg	0%
Sodium 2821.6mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 8.1g	0%
Total Sugars 18.8g
Protein 95.8g	0%

Vitamin D 48IU	0%
Calcium 350.6mg	0%
Iron 13.4mg	0%
Potassium 2410.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.2%

Protein: 20.5%

Carbs: 9.3%