Lamb Sukuti Crispy Smoked Lamb Marinated In Nepali Spices Recipes

LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)

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.

CLASSIC NEPALI TAAS

Steps:

• In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
• Reserve the mixture in a glassware container and refrigerate overnight.
• Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
• Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
• Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
• Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
• When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
• Place the mixture on a platter and garnish with the chopped cilantro.
• Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.