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00Ingredients
3 pounds boneless lamb shoulder, cut into thin three-inch long slices
1/2 cup chopped yellow onion
2 tablespoons dark molasses
2 tablespoons clover honey
2 tablespoons olive oil
2 tablespoons minced ginger
1 tablespoon ground cumin
1 tablespoon chili paste
1 teaspoon ground Szechuan peppercorns
1 teaspoon turmeric
1/2 teaspoon grated nutmeg
1/4 teaspoon fennel seed
Coarse kosher salt and freshly ground black pepper to taste
Instructions
Combine all of the ingredients, except the lamb, in a blender and process into a smooth paste.
Mix the lamb pieces with the spice mixture in a large bowl; cover and marinate for at least 2 hours.
Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.
| Servings |
| 4 entrée servings |
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My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.
Ingredients3 pounds boneless lamb shoulder, cut into thin three-inch long slices 1/2 cup chopped yellow onion 2 tablespoons dark molasses 2 tablespoons clover honey 2 tablespoons olive oil 2 tablespoons minced ginger 1 tablespoon ground cumin 1 tablespoon chili paste 1 teaspoon ground Szechuan peppercorns 1 teaspoon turmeric 1/2 teaspoon grated nutmeg 1/4 teaspoon fennel seed Coarse kosher salt and freshly ground black pepper to taste InstructionsCombine all of the ingredients, except the lamb, in a blender and process into a smooth paste. Mix the lamb pieces with the spice mixture in a large bowl; cover and marinate for at least 2 hours. Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.
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