2 lbs. lamb meat, cut into
thin ¼" slices (use any other meat
accoring
to your choice)
Marinade:
1 cup onion, chopped
3 cloves of garlic, minced
1 ginger root, minced
1/2 tablespoon chili paste (more if desired)
1 cup yogurt
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon turmeric
1 tablespoon ground black pepper
1/4 cup green onion
Preparation
1
Combine
all the marinating ingredients to form marinade.
2
Pour
the marinade over the lamb slices. Allow marinating for at least
6-8 hours, overnight preferred.
3
Heat
up the oven by setting temperature at 150-200 degrees Fahrenheit
. Place an aluminum foil on the bottom of an oven tray. Put
some space between the slices.
4
Allow drying for about 6-8 hours, frequently turning
the slices, until the meat is dry and crisp in texture.
5
Serve as an appetizer with dip, or stir-fried with
vegetables.
Number of Servings:
Sukuti
Sukuti is the Nepali word
for dry meat (jerky).
Sukuti is good choice as an appetizer
before meal or with hard drinks or as side
dish stir fried with vegetables.
The recipe presented here is an adopted
recipe already found online.
Nutritional
Analysis (Per
Serving)
Calories
Calories from fat
Cholesterol
Fat
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