Lamb Sukuti (Crispy Smoked Lamb Marinated in Nepali Spices)
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Ingredients
| 3 lbs. | boneless lamb, cut into thin 3-inch long slices | | 1/2 cup | chopped onion | | 1 tbsp. | cumin powder | | 2 tbsp. | ginger paste | | 1 tbsp. | chili paste | | 1 tsp. | ground timur | | 1/8 tsp. | asafetida | | 1/2 tsp. | grated nutmeg | | 1 tsp. | turmeric | | 2 tbsp. | molasses | | 2 tbsp. | honey | | 2 tbsp. | oil | | Salt and pepper, to taste |
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Instructions
In a blender, combine chopped onions, cumin, ginger, chili, timur, asafetida, nutmeg, 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.
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