Lamb Jerky

Sukuti means dry meat (jerky) in Nepali language. It is made of meat, as the name suggests and could be eaten directly or charbroiled and spiced as an appetizer or snack or could be mixed with other ingredients to be served as a side dish, of which, one example could be sukuti pickle, locally known as sukutiko achar. You might prefer buying readymade Sukuti from the market but if you are health conscious and want to prepare it yourself, here is a simple way to do it.


1 lb lamb meat cut into thin ¼ inch slices (you could also use any other red meat)

Seasoning paste:

3 tsp onion paste

1 tbsp garlic paste

½ tsp ginger paste

½ or 1 tbsp chili powder (according to your taste)

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp turmeric powder

1 tbsp black pepper powder

lamb jerky


First of all, take a blender and put all the seasoning ingredients into it to form a seasoning paste. Then, coat the meat slices with the seasoning paste and leave it to marinate for at least six to eight hours or you can also leave it overnight, which is considered even better.

After the meat is marinated, set the oven to 175 degrees F and lay the seasoned meat on a baking sheet leaving some space between the slices.

Let the meat dry for about four to six hours and do not forget to turn the slices frequently until the meat gets dry and crispy texture. However, the drying time might also vary. When the meat is dried, your lamb jerky is ready to be served with dip or stir-fried with vegetables or with a sauce.