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

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MoMo Recipe

Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures like meat, vegetable, cheese etc. The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied by an Indian pickle achar.

Ingrediants:

Wrapper

3 cup All-purpose flour

1 cup water

Pinch of salt

(Alternatively, buy egg roll wrapper )

Filling

1 lb ground or minced chicken/turkey/lamb/pork

1 cup onion (finely chopped)

½ cup shallots (finely chopped)

½ cup cilantro, chopped

½ cup diced tomatoes

1 teaspoon garlic paste

1 teaspoon ginger paste

¼ teaspoon turmeric (optional)

1 teaspoon cumin powder

1 teaspoon coriander powder

3 fresh chillies (paste)

4 tablespoon ghee or butter

Salt to taste

Method

Filling:
1	Combine all filling ingredients. Mix well, adjust seasoning according to taste.
	Wrapper: (Disregard step 2-6 if you buy the readymade wrappers)
2	In a bowl combine flour, salt and water. Mix well, knead until the dough becomes similar to pizza dough.
3	Optional step: Cover and let stand for about one hour. Knead well again before making the wrappers.
4	Prepare 1 inch dough balls and roll between your palms to spherical shape.
5	Dust working board with dry flour. On the board gently flatten the ball with rolling pin to about 2 inch diameter circle.
6	Repeat steps 3-4 again for more wrappers.
	Packing Dumpling:
7	Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
8	With the other hand bring all edges together to center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling. Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
	Steaming Dumplings:
9	Heat up water in steamer.
10	Oil the steamer rack well or put cabbage leaves on bottom to prevent dumplings from sticking to rack. Put dumping in steamer.
11	When water boils, close the lid on rack.
12	Steaming until the dumplings are cooked through, about 10-15 minutes.

Roast Lamb Recipe

In general in Spain when you have roast lamb you would have a whole shoulder or leg from a young lamb per person. Since this is not readily available elsewhere this recipe is for one whole leg of lamb. Obviously it works equally as well with individual legs or shoulders.

Ingrediants:
For 4 – 6 people

- 1.5 kg (3 ½ lb) leg of lamb
- 2 tablespoons of olive oil
- Salt
- Freshly ground black pepper
- 1 teaspoon fresh thyme
- 2 cloves of garlic finely sliced
- 1 wineglass of dry white wine
- 300 ml (½ pint) of water
- 2 tablespoons of wine vinegar
- Juice of 1 lemon

- Potatoes (the quantity just depends on how much you want to cook with the lamb)
- 1 or 2 large onions
- 4 or 5 whole garlic cloves (or add less if you don't want such a strong garlic flavour in the onions and potatoes)


Method:


Rub the lamb with half of the olive oil, season it with salt and pepper and rub the thyme over the surface of the lamb. Let the lamb sit for an hour to absorb the flavours.

Peel and cut the potatoes into slices about 1cm thick and place on the bottom of a roasting tin. Slice the onions and mix them with the potatoes and peel the garlic but leave the cloves whole and add to the potatoes and onions.

Put the white wine, water, vinegar and lemon juice into a pan and bring to the boil.

Next make some slits in the leg of lamb and put some slices of garlic into them and then rub the lamb with the rest of the olive oil. Place the lamb on top of the potatoes, onions and garlic and pour about half of the liquid over the meat.

Place in a preheated oven at 230ºC/450ºF (gas mark 8) for 15 minutes. Then turn the heat down to 190ºC/375ºF (gas mark 5) and continue to roast it. Baste with the remaining liquid from time to time. If the potatoes soak up too much of the liquid you can make more.

For cooking time allow 15 minutes per 450g (1lb) if you like your lamb pink and 25 minutes per 450g if you like it well done in the manner that the Spanish like it!

Traditionally in Spain this would be served along with the potato that is cooked with it but you might choose to serve it with some roast potatoes and vegetables of your choice.