Meat – Lamb Sukuti Chili (Nepali Food Recipe)

(Classic Crispy Lamb Sautéed with Spices)

INGREDIENTS

• 3 lb. boneless lamb, sliced thinly into 1-in pieces (pork can also be used)
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/4 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/8 teaspoon asafetida
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

DIRECTIONS

• In a blender, process all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over lamb slices.
• Mix well, cover, and let marinate for at least four hours.
• After marinating, drain the marinade and pat-dry lamb pieces.
• Heat frying oil to 360oF.
• Dip lamb pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate.
• In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
• In a non-stick sauté pan, heat four tablespoons of oil over high heat.
• Splitter whole red chilies and cumin seeds till dark.
• Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
• Transfer the lamb slices into the spice mixture and stir fry for 5-8 minutes, or until the slices are fully coated with spices.
• Add chopped scallions and stir for a minute or so.
• Serve with rice, accompanied with tomato achar.

Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi