Recipe for making Dry Nepali Mutton: Taste bhi health bhi
- by Tripti-bhushan
- Aug 31, 2019 17:35
Nepali Dry Meat
Sukuti is consumable dry meat (jerky). Some eat sukuti all things considered. Some favor charbroiled and spiced as a starter, some blend with other fixings and blend it with achar or even curry. Some put it in noodles, Thokpa or chow mien. It gives various tastes with various things and blends.
Sukuti is dried in sun or on charcoal smoke fire. Individuals blend it with different flavors and keep the sukuti irregularity for drying over the chimney, or under the sun, till it gets dry. Some dry sukuti even with vapor leaving the sustenance
The most effective method to make Nepali meat jerky
Utensils
Huge bowl
Blade
Dry Cloth or metal wire
Fixings
Meat portion – 2 lbs
Cumin powder
Coriander powder
Stew powder
Turmeric powder
Garlic and ginger glue
Salt, pepper,
Oil – Very less
Strategy
Cut the meat cautiously into long slim strips
Expel all the fat individually
Put the strips into a major bowl
Marinate it with salt, cumin, coriander, pepper, stew powder and turmeric, ginger and garlic glues
Keep the marinated meat in the Fridge for 24 hours to suck in every one of the fixings
Spread it out on a perfect fabric and put in under the sun or hold tight metal wire over the cooking stove in the kitchen (it is smarter to place in the sun for some time before you keep it in the kitchen)
[You can utilize stove for snappy parchedness or you can utilize genuine dehydrator machine on the off chance that you have one – by and large, in Nepal these things are not utilized while making nourishment at home]
When the meat winds up dry store it and eat it as you need.
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