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  Recipe Home Asian  Lamb Sukuti, Nepalese Crispy Lamb Spiced with Chili Sauce
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  Lamb Sukuti, Nepalese Crispy Lamb Spiced with Chili Sauce
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 823
Description: Nepalese Crispy Lamb Spiced with Chili Sauce
History: Meat slices are usually smoke-dried and/or sun-dried for the consumption during the harsh winters of the Himalayas.  If used sun-dried, the sukuti is rehydrated before cooking. The word "Sukuti" itself means dry and crisp, literally.
Serving Size: 2-4 servings
Preparation Time:  About an hour
2 lbs. piece of lamb meat (a chuck roast of buffalo can be used alternatively)
1.5 cups onion, thinly sliced
10 cloves of garlic, thinly sliced
1 in. ginger root, thinly julienned
2 tablespoons chili sauce
4 tablespoons vegetable oil
2 tablespoons mustard oil
1/2 tablespoon tamarind paste
1 cup yogurt
2 tablespoons flour
1 tablespoon cumin
1 teaspoon turmeric
2 tablespoons ground black pepper
1/2 cup green onion, cut in 1-in. length
In a large pot, boil a gallon of water with a little salt. Transfer the piece of lamb into the boiling water and allow simmering for 20-30 minutes. Pull out the meat from the pot and allow to cool down to the room temperature. Discard the water. Once cooled down, slice the lamb very thinly and cut into bite-size pieces. Drain and allow air-drying, if necessary, to make sure that the meat slices are dry. Combine the slices with two tablespoons of flour, turmeric, cumin powder, one tablespoon of freshly ground pepper, and pinch of salt.
In a non-stick sauté pan, heat four tablespoons of vegetable oil over high heat. Transfer meat slices into the hot oil and fry for 5-8 minutes, or until the slices are brown and crisp. Reserve the meat in a large plate; drain the excess oil. In the same pan, heat three tablespoons of mustard oil over medium heat. Add onion slices and sauté until brown. Add garlic and ginger; fry for a minute or so. To the onion mixture, add chili sauce, tamarind paste, yogurt, tomatoes, one teaspoon of freshly ground black pepper, and pinch of salt. Cook down the mixture until a thick consistency is achieved. Add the browned meat slices to the chili mixture; stir thoroughly to ensure complete coating of the meat slices.
Garnish with green onion. Serve with rice, accompanied with yogurt sauce.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99

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