Ingredients

• 250 g sukuti (wind-dried buffalo, goat or yak meat)
• ½ tsp ground turmeric
• 1 tsp red chilli powder
• ½ tsp salt
• 3 tbsp mustard oil
• 1 medium red onion
• 1 medium tomato
• 4 fresh green chillies
• 2 cloves garlic
• 1 tbsp fresh ginger
• ½ tsp timur (Nepali Sichuan pepper)
• 1 tsp red chilli powder
• 2 tbsp lemon juice
• 15 g fresh coriander
• 2 tbsp mustard oil
• ¼ tsp fenugreek seeds
• to taste salt

Method

1. 01
   Soak the sukuti Rinse the dried meat strips, then cover them with hot water and leave them to soak for ten minutes to soften slightly.
2. 02
   Drain and dry Drain the meat and pat it completely dry with a clean cloth.
3. 03
   Season the meat Rub the meat with the turmeric, one teaspoon of chilli powder and half a teaspoon of salt, and leave it for five minutes.
4. 04
   Roast the sukuti Heat three tablespoons of mustard oil in a heavy pan over medium heat and fry the meat, turning often, for about eight minutes until it is browned and crisp at the edges.
5. 05
   Cool and shred Lift the meat onto a plate and let it cool for two minutes, then tear or pound it into thin, bite-sized shreds.
6. 06
   Toss the sadeko In a large bowl, toss the shredded meat with the onion, tomato, green chillies, garlic, ginger, ground timur, the remaining chilli powder, lemon juice and coriander, then add salt to taste.
7. 07
   Temper the oil Heat two tablespoons of mustard oil in a small pan until it just smokes, then add the fenugreek seeds and fry them for about thirty seconds until they turn dark brown.
8. 08
   Pour and rest Pour the sizzling oil over the meat, mix well, and let it sit for two minutes so the flavours soak in.
9. 09
   Serve Taste, add more lemon or salt if needed, and serve straight away while the meat is still a little crisp.