Sukuti Sadheko

What is sukuti?

Sukuti is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.

Ingrediants: 

• 1 lb. lamb, buff or goat meat, cut into thin ¼" slices   (substitute any other red meat)
• 3 teaspoon onion paste 
• 1 tablespoon garlic of garlic paste 
• 1/2 tablespoon ginger paste  
• 1/2-1 tablespoon chili powder (adjust) 
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder  
• 1 teaspoon turmeric powder 
• 1 tablespoon black pepper powder

How to make Sukuti (Sadheko sukuti)

• Combine all the ingredients to form seasoning paste.
• Coat meat slices with paste and allow to marinate for at least 6-8 hours, overnight preferred. 
• Set oven to ~ 175 degrees Fahrenheit .Lay seasoned meat with some space between the slices on a baking sheet.
• Allow drying for about 4-6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
• Serve as an appetizer with dip, or stir-fried with vegetables or sauce

Search Tags: Nepali Dry Meat, sukuti recipe, sukuti sadheko, sandheko masu, how to make sukuti, nepalese sukuti meat, how to cook sukuti, buff sukuti, nepali food recipe