Lamb Sukuti

Crispy smoked dried lamb marinated in Nepali spices

• - 3 lb boneless lamb, cut into thin 3-inch long slices
• - 1/2 cup chopped onion
• - 1 tablespoon cumin powder
• - 2 tablespoons ginger paste
• - 1 tablespoon chili paste
• - 1 teaspoon ground timur
• - 1/8 teaspoon asafetida
• - 1/2 teaspoon grated nutmeg
• - 1 teaspoon turmeric
• - 2 tablespoons molasses
• - 2 tablespoons honey
• - 2 tablespoons oil
• - Salt and Pepper

1. 1

   Blend onions, cumin, ginger, chili, timur, asafetida, nutmeg, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
2. 2

   Combine lamb slices with the spice mixture. Mix well, cover and marinate for at least two hours.
3. 3

   Set up a charcoal grill for indirect heat/smoking.
4. 4

   Place marinated lamb slices on the grill away from direct fire.
5. 5

   Smoke for about an hour, or until slices are cooked and slightly crispy.
6. 6

   Serve with rice pilaf and stir-fried vegetables with mango chutney.