Nepali
Sukuti
Sukuti is Nepali dried buffalo or goat meat roasted until smoky, then tossed with mustard oil, timur, chilies, and fresh aromatics. It is chewy, spicy, and deeply savory, often served as a snack or side with beaten rice.
Ingredients
- Sukuti, dried buffalo or goat meat120 g
- Mustard oil2 tbsp
- Fenugreek seeds1/4 tsp
- Garlic, finely chopped4 cloves
- Fresh ginger, finely chopped1 tsp
- Dried red chilies, broken2
- Red onion, thinly sliced1 small
- Tomato, finely chopped1 medium
- Green chilies, sliced2
- Turmeric powder1/4 tsp
- Roasted cumin powder1/2 tsp
- Red chili powder1/2 tsp
- Timur powder1/4 tsp
- Saltto taste
- Lemon juice1 tbsp
- Fresh coriander leaves, chopped2 tbsp
Method
- Roast the sukuti directly over a charcoal fire or low gas flame, turning often, until smoky, lightly charred at the edges, and fragrant.
- Place the roasted sukuti in a mortar and pound it lightly to loosen the fibers, then tear or cut it into thin bite-size strips.
- Heat the mustard oil in a small pan until it just begins to smoke, then reduce the heat.
- Add the fenugreek seeds and fry until dark brown and aromatic, but not burnt.
- Add the dried red chilies, garlic, and ginger, and fry for 30 seconds.
- Add the sukuti strips and stir-fry for 3 to 4 minutes so the meat absorbs the flavored oil.
- Add the turmeric, roasted cumin powder, red chili powder, timur powder, and salt, then toss well.
- Add the tomato and green chilies, and cook for 2 to 3 minutes until the tomato softens but stays a little fresh.
- Turn off the heat and mix in the sliced onion, lemon juice, and chopped coriander.
- Rest for 2 minutes before serving so the sukuti soaks up the spices and mustard oil.
Common questions
Can I substitute sukuti with another dried or smoked meat if I can't find buffalo or goat?
Yes. Use dried beef, venison, or very lean smoked beef as the closest substitute. Avoid fatty cured meats—they render too much oil and change the texture. Reduce added salt, since many substitutes are already seasoned.
How long should I roast and fry the sukuti so it stays smoky but not tough?
Roast just until the meat is fragrant and lightly charred at the edges, usually 3 to 6 minutes depending on size. Stir-fry only 3 to 4 minutes after adding the oil and aromatics, or it can turn dry and chewy.
What are the most common mistakes when making sukuti?
The biggest mistakes are burning the fenugreek, overcooking the meat, and adding the onion too early. Also avoid too much salt at the start. Add onion off the heat so it stays sharp and fresh, not limp.
How should I store leftover sukuti, and how long does it keep?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in a pan over low heat. For longer storage, keep the roasted sukuti separate from the cooked masala and combine just before serving.
What should I serve with sukuti, and can it be eaten as a snack or with a meal?
Sukuti works as a snack, a beer companion, or a side with rice, chiura, or roti. Serve it with fresh cucumber, tomatoes, and lemon wedges to balance the heat, salt, and smoky richness.