Traditional Nepalese Sukuti Recipe: Homemade Dried Meat Delight

Ingredients

1 kg Lean beef
1 tablespoon Salt
1 tablespoon Pepper
1 tablespoon Cumin powder
1 tablespoon Coriander powder
2 tablespoons Chili powder
2 tablespoons Ginger garlic paste
1 cup Onions, finely chopped
2 tablespoons Cooking oil
1 tablespoon Soy sauce
4 Green chilies, sliced
1 tablespoon Lemon juice

Steps and instructions

Cut the lean beef into thin slices.
Marinate the beef slices with salt, pepper, cumin powder, coriander powder, chili powder, and ginger garlic paste. Keep it aside for about 6 hours or overnight for the flavors to infuse.
Spread the marinated beef slices on a tray and let it dry under the sun for about 2 days until it becomes hard and dry.
Once the beef is dried, heat oil in a pan.
Add chopped onions to the pan and sauté until they turn golden brown.
Add the dried beef to the pan and stir well.
Add soy sauce and sliced green chilies to the pan. Mix well and let it cook for about 10 minutes.
Finally, add lemon juice to the pan, mix well, and turn off the heat.
Let it cool down before serving.

Tools for making

Cutting board - To chop the onions and prepare the beef slices.
Knife - For slicing the lean beef and chopping the onions.
Mixing bowl - To marinate the beef with spices and ginger garlic paste.
Tray - To spread and dry the marinated beef slices under the sun.
Pan - For cooking the beef and onions.
Spatula - To stir and mix the beef and onions while cooking.

Recipe variations

Use chicken or pork instead of beef for a different meat option.
Adjust the amount of chili powder to make it spicier or milder according to personal preference.
Add different spices or seasonings such as turmeric, paprika, or garam masala to customize the flavor.
Experiment with different drying methods such as using a food dehydrator or oven if sunlight is not available.
Try using different cuts of meat like sirloin or flank steak for variation in texture.
For a vegetarian option, substitute the meat with tofu or seitan and adjust the marination time accordingly.
Add dried herbs like thyme, oregano, or rosemary for additional flavor.
Instead of pan-frying, grill or bake the marinated meat for a different cooking method.
For a smoky flavor, use smoked paprika or add a small amount of liquid smoke to the marinade.
Add a touch of honey or brown sugar for a hint of sweetness.

Recipe overview

Sukuti is a traditional Nepalese dish that is essentially dried meat, often compared to jerky. This flavorful and spicy dish is made by marinating lean beef in a mixture of aromatic spices, then drying it under the sun until it becomes hard. The dried meat is then sautéed with onions, green chilies, and soy sauce, adding depth to its flavor profile. Finished with a dash of lemon juice, Sukuti offers a delightful balance of spicy, tangy, and savory notes. Despite the drying process taking a couple of days, the preparation itself is easy and straightforward. Enjoy this classic Nepalese delicacy as a snack on its own or as a side dish with your main meal.

Common questions

How long does it take to marinate the beef? The beef should be marinated for at least 6 hours or overnight for the flavors to infuse.
How long does it take for the beef to dry? The beef slices should be dried under the sun for about 2 days until they become hard and dry.
Can I use any other meat instead of lean beef? Sukuti is traditionally made with lean beef, but you can experiment with other meats like buffalo, pork, or even venison.
Can I use an oven or dehydrator to dry the beef? While sun-drying is the traditional method, you can use an oven or dehydrator at a low temperature if you don't have access to direct sunlight.
Can I store Sukuti? Once it has cooled down completely, you can store Sukuti in an airtight container for up to a month.
How can I serve Sukuti? Sukuti is often enjoyed as a snack on its own, but it can also be used as an ingredient in various Nepali dishes like curry, stir-fries, or momo (dumplings).

Serving dishes and utensils

Cutting board - A sturdy cutting surface to chop and prepare the ingredients.
Knife - A sharp knife for slicing the beef and chopping the onions.
Mixing bowl - A bowl to marinate the beef with the spices and ginger garlic paste.
Tray - A flat tray to spread the marinated beef slices for drying.
Pan - A frying pan to cook the beef with onions, soy sauce, and spices.
Spatula - A utensil for stirring and flipping the beef while cooking.

Origin stories

In the heart of the Himalayas, within the culturally rich country of Nepal, a unique culinary tradition emerged, where food not only sustains the body but also mirrors the rugged landscape of the region. Sukuti, a word derived from the Newari dialect meaning 'dry meat', is a testament to the Nepalese tradition of preserving food to endure harsh winters and long journeys. This delicacy, meticulously prepared by drying meat under the sun, carries the wisdom of the ancients, a testament to their resourcefulness and understanding of nature. The humble Sukuti, with its fiery spices and smoky undertones, offers a glimpse into the spirited lives of the mountain people, their resilience symbolized in each flavorful bite. As the meat sizzles and crackles, its aroma wafting through the air, one can almost hear the whispers of countless tales spun around the hearths of Nepalese homes. So, as you savor this hearty meal, remember, you're not just enjoying a dish, but partaking in a centuries-old legacy of survival, community, and celebration.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.