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.
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
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.