Best 4 Lamb Sukuti Crispy Smoked Lamb Marinated In Nepali Spices Recipes

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## Lamb Sukuti: A Culinary Journey to the Himalayas

In the heart of the majestic Himalayas, there lies a culinary treasure that embodies the essence of Nepalese cuisine: Lamb Sukuti. This traditional dish, pronounced "soo-koo-tee," is a crispy smoked lamb delicacy that has captivated the taste buds of food enthusiasts worldwide. Prepared using succulent lamb meat, this dish features a unique blend of aromatic spices and herbs that transport your palate to the vibrant streets of Kathmandu.

Beyond the classic Lamb Sukuti recipe, this article also offers an array of delightful variations that cater to diverse culinary preferences. Embark on a gastronomic adventure with recipes such as Chhwela Sukuti, a tangy and spicy lamb dish, and Sukuti Ko Achar, a zesty pickled lamb preparation that tantalizes the senses. Explore the flavors of Kodo Ko Sukuti, a unique dish made with finger millet and lamb, and indulge in the aromatic goodness of Panch Phoron Sukuti, where five aromatic spices dance harmoniously with tender lamb.

Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this comprehensive guide to Lamb Sukuti and its variations will inspire you to create mouthwatering dishes that celebrate the rich culinary heritage of Nepal. Prepare to embark on a culinary journey that will leave your taste buds forever enchanted.

Let's cook with our recipes!

LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)



Lamb Sukuti (Crispy Smoked Lamb Marinated in Nepali Spices) image

This is a spicy preparation which consists of thinly sliced smoked meat marinated in Himalayan spices.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 2h30m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 lbs boneless lamb, cut into thin 3 in long slices (buff or beef can also be used)
1/2 cup chopped shallot
1 teaspoon cumin powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon hot chili paste
1 teaspoon ground szechuan peppercorns (timur)
1/2 teaspoon turmeric
3 tablespoons molasses
2 tablespoons oil
salt and pepper

Steps:

  • In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
  • In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
  • Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
  • Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
  • Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.

Nutrition Facts : Calories 2062.2, Fat 160.9, SaturatedFat 66.2, Cholesterol 489.9, Sodium 598.3, Carbohydrate 30.7, Fiber 0.3, Sugar 16.8, Protein 116.2

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)



Lamb Bhutuwa (Nepali Lamb Stir-Fried in Himalayan Spices) image

This is a spicy stir-fry preparation in Nepali style using lamb. Chicken, pork or beef could also be used.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 16

2 lbs boneless lamb, cut into 1 in slices
1 cup onion, chopped
5 garlic cloves, halved
1 inch gingerroot, julienned
2 fresh red chilies
1 teaspoon turmeric
1/8 teaspoon asafoetida powder
1 teaspoon cumin powder
1 teaspoon curry powder
2 dried red chilies
1 cup green onion, cut in 1 in. length
1 cup green peas
4 tablespoons cooking oil
1 tablespoon lemon juice
1 cup broth or 1 cup water
salt and pepper

Steps:

  • In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
  • Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
  • After marinating, drain the marinade and pat-dry lamb pieces.
  • In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
  • In a non-stick pan heat two tablespoons of oil.
  • Add dried red chilies and fry till dark.
  • Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
  • Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
  • Reduce the heat to medium and continue to stir fry lamb until cooked tender.
  • It may require some broth or water to moisten, if it starts to burn.
  • Add green peas and green onions; stir for another two minutes.
  • Adjust seasoning with salt and pepper.
  • Drain excess oil, if necessary.
  • Serve with stir-fried vegetables and rice or roti (flat bread).

LAMB PAKUWA (NEPALI SLOW-COOKED DRY LAMB CURRY)



Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) image

Make and share this Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry) recipe from Food.com.

Provided by Tulsi Regmi

Categories     Lamb/Sheep

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 17

2 lbs boneless lamb, cut into 1-in . cubes
1 cup onion, chopped
1/2 cup tomatoes, chopped
1 teaspoon cumin powder
1 tablespoon chili paste
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1/2 teaspoon szechwan pepper
1 teaspoon turmeric
1 tablespoon brown sugar
2 tablespoons fresh cilantro, chopped
2 dried red chilies
1 teaspoon cumin seed
1 cup broth or 1 cup water
5 tablespoons cooking oil
salt and pepper
1 cup chopped scallion

Steps:

  • In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.
  • Combine lamb cubes with the marinating paste and marinate for at least four hours.
  • In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
  • Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
  • The key is to ensure that the curry is cooked tender and completely dry at this stage.
  • Reserve in a large plate.
  • In a sauté pan, heat the remaining two tablespoons of oil.
  • Add dried red chilies and cumin seeds; fry until dark.
  • To the oil mixture, add chopped scallions and fry for a minute or so.
  • To the oil mixture, add the curried lamb and brown well.
  • Serve with rice pilaf or roti (flat bread).

Nutrition Facts : Calories 1645, Fat 133.4, SaturatedFat 47.7, Cholesterol 327, Sodium 967.4, Carbohydrate 29, Fiber 4.4, Sugar 15.7, Protein 81

GORKHALI LAMB (NEPAL)



Gorkhali Lamb (Nepal) image

Make and share this Gorkhali Lamb (Nepal) recipe from Food.com.

Provided by Miss Erin C.

Categories     Lamb/Sheep

Time 7h30m

Yield 4-6 serving(s)

Number Of Ingredients 28

2 lbs lamb chops
3 whole dry red peppers
2 bay leaves
1 teaspoon fenugreek seeds
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onion, finely chopped
1 cup tomatoes, chopped
1 cup red bell pepper, chopped
1 teaspoon cracked black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
salt
2 tablespoons mustard oil
1 cup lamb broth
1/2 cup green onion, cut in 1-in length for garnish
1 cup chopped roasted tomatoes
1 cup roasted red pepper
1 tablespoon lemon juice
1 cup onion, roughly chopped
1 teaspoon cumin seed
1 teaspoon peppercorn
1 teaspoon szechwan pepper
1/2 cup celery, chopped
2 tablespoons mustard oil
2 tablespoons soy sauce

Steps:

  • In a blender combine all the marinating ingredients to form smooth paste.
  • Pour the marinating paste over the lamb chops in a large bowl.
  • Mix well, cover, and let marinate for at least six hours.
  • Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 minute
  • Cut grilled lamb into 1-in cubes.
  • In a sauce pan heat 2 tablespoons of musturd oil.
  • Fry fenugreek, bay leaves, and dry whole red peppers till dark.
  • Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown.
  • Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture.
  • Fry for 30 sec, and add tomatoes and lamb broth.
  • Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens.
  • Transfer grilled lamb cubes to the sauce, stir well.
  • Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce.
  • Adjust seasoning with salt and pepper.
  • Garnish with green onions.
  • Serve with rice, or roti.

Nutrition Facts : Calories 963.3, Fat 75.9, SaturatedFat 28.6, Cholesterol 167.8, Sodium 1141.2, Carbohydrate 30.3, Fiber 7.9, Sugar 11.4, Protein 43.1

Tips:

  • For the best flavor, use fresh, high-quality lamb.
  • Grind the lamb yourself for a more consistent and flavorful sukuti.
  • Don't overmix the lamb mixture, as this can make the sukuti tough.
  • Use a variety of spices to create a complex and flavorful sukuti. Some common spices used in Nepali cuisine include cumin, coriander, turmeric, and ginger.
  • Smoke the sukuti for at least 2 hours, or until it is cooked through and has a slightly crispy texture.
  • Serve the sukuti hot or at room temperature, with your favorite dipping sauce.

Conclusion:

Lamb sukuti is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, lamb sukuti is sure to please everyone at your table. So next time you're looking for a new and exciting way to enjoy lamb, give this recipe a try. You won't be disappointed!

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