Teresa's Recipes
Sukuti
Sukuti is a beloved Nepali delicacy made from dried meat, commonly buffalo or goat, that has been marinated in a rich blend of spices and then slow-cooked to perfection. With its deeply aromatic flavors and satisfying chewiness, this dish is not only a staple in Nepali households but also a popular snack enjoyed during festivals and gatherings. Traditionally, sukuti is made using age-old techniques that reflect Nepal's culinary heritage, offering a taste of the mountains in every bite. Whether served as an appetizer or paired with rice and vegetables for a hearty meal, sukuti is sure to impress your taste buds!
Ingredients
- 500 grams, cut into thin strips or bite-sized pieces Buffalo or goat meat
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Lemon juice
- 3 tablespoons Mustard oil
- 1 teaspoon, or to taste Salt
- 1 tablespoon, adjust for spice preference Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Marinating Time: 2 hours (or overnight)
- Cook Time: 2 hours
- Calories: 250
- Fat: 15g
- Carbs: 5g
- Protein: 30g
- Sodium: 450mg
- Sugar: 1g
Instructions
- In a large mixing bowl, combine the ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, mustard oil, and lemon juice to create a flavorful marinade.
- Add the thinly sliced meat to the marinade, ensuring every piece is thoroughly coated. For best results, cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for a deeper flavor.
- Preheat the oven to 150°C (300°F).
- Line a baking tray with parchment paper and evenly spread the marinated meat on it, making sure the pieces are not overlapping.
- Bake the meat for 2 hours, flipping the pieces halfway through the cooking time to ensure even drying. The meat should become dry, firm, and slightly crispy.
- Once done, remove the sukuti from the oven and allow it to cool completely before serving.
Tips
- For an extra kick, consider adding a pinch of black pepper or a splash of vinegar to the marinade.
- If you prefer a smokier flavor, try cooking the sukuti on a grill or in a smoker instead of the oven.
- Sukuti can be stored in an airtight container in the fridge for up to a week and makes for a great snack on the go!