Gluten-Free Buff Sukuti (Dried Buffalo Meat)

Ingredients

• about 225 g Dried Buffalo Meat (Sukuti)
• 1 medium Onion
• 2.54 cm Ginger
• 2 cloves Garlic
• 2 Green Chilies
• 1/4 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Mustard Oil
• 1 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of Dried Buffalo Meat (Sukuti) in a bowl and cover with warm water. Let it soak for 30 minutes to soften.
2. 2While the meat is soaking, prepare your aromatics. Finely chop the 1 medium Onion. Mince the 2.54 cm Ginger and the 2 cloves Garlic. Thinly slice the 2 Green Chilies.
3. 3Drain the soaked about 225 g of Dried Buffalo Meat (Sukuti) and pat it dry with paper towels.
4. 4Heat the 2 tbsp of Mustard Oil in a 30.48 cm skillet over medium-high heat, about 190°C. Add the chopped onion, minced ginger, minced garlic, and sliced green chilies. Sauté for 5-7 minutes, stirring occasionally, until the onions are golden brown and fragrant.
5. 5Add the drained about 225 g of Dried Buffalo Meat (Sukuti) to the skillet. Stir-fry for 5-7 minutes, until the meat begins to look slightly crisp.
6. 6Stir in the 1/4 tsp Turmeric Powder, 1/2 tsp Cumin Powder, and 1/2 tsp Coriander Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
7. 7Pour in the 1 tbsp of Soy Sauce (Gluten-Free Tamari). Mix everything together well and cook for an additional 2-3 minutes, allowing the sauce to coat the meat.
8. 8Remove the skillet from the heat. Squeeze the 1 tbsp of Lemon Juice over the meat. Stir to combine. Serve the Gluten-Free Buff Sukuti hot.

Substitutions

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