Sukuti (Nepali: सुकुटी) 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.
- Boneless Lamb or Goat Meat
- Plain Yogurt
- chillies Powder
- Turmeric Powder
- Bamboo sticks
Cut the boneless meat into desire pieces (don’t make it too big or small either) Mix all the ingredients together and let it marinate in freeze for about an hour.
In a bamboo or metal stick pierce pieces of lamb, there should be at least ½ inch distance in between two pieces of meat (make chain of meat onto the stick, you can insert capsicum, onion also in the stick together with meat.) Lit the grill When the fire is good put the stick in the grill, keep the meat stick rolling on
Let the meat cook properly, check if red (blood) is completely drained from the meat, don’t eat till you see red liquid coming out of the meat Keep on increasing the heat if needed
Meanwhile cut the lemon in small pieces When the sekuwa is ready serve it in a plate garnishing with finely chopped onion, ginger and coriander and sprinkle lemon juice as desired. Puffed rice would be great combination to eat with Sekuwa.