pursindah seekhi



  • An elaborate way of skewering lamb fillet by first trimming it to a block 75 mm long by 60 mm wide by 20 mm deep. The block is then cut once from either end into a 6 to 7 mm thickness without completely finishing the cut so as to form a long strip roughly 210 by 60 by 7mm. This strip is pierced along its length in a series of S curves with a greased skewer then grilled, with flavourings added either before or after cooking.