Gluten-Free Buff Sukuti (Dried Buffalo Meat)

Ingredients

• about 225 g Dried Buffalo Meat (Sukuti)
• 1 medium Onion
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 small Green Chilies
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tbsp Mustard Oil
• 0.5 tsp Salt
• 1 tbsp Lemon Juice
• 2 tbsp Cilantro

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

Instructions

1. 1Place the about 225 g Dried Buffalo Meat (Sukuti) in a medium bowl and cover with warm water. Let it soak for 15 minutes to soften.
2. 2While the meat soaks, prepare your aromatics: finely chop the 1 medium Onion, mince the 1 tbsp Ginger, mince the 2 cloves Garlic, and finely chop the 2 small Green Chilies. Set aside.
3. 3Drain the softened about 225 g Dried Buffalo Meat (Sukuti) and pat it dry with paper towels. Cut into bite-sized pieces if the pieces are too large.
4. 4Heat the 2 tbsp Mustard Oil in a 25.4 cm skillet over medium-high heat until it shimmers, about 175°C.
5. 5Add the chopped 1 medium Onion, minced 1 tbsp Ginger, minced 2 cloves Garlic, and chopped 2 small Green Chilies to the hot oil. Cook, stirring frequently, for 5-7 minutes, or until the onions are softened and lightly golden brown.
6. 6Stir in the 0.5 tsp Turmeric Powder, 1 tsp Cumin Powder, and 1 tsp Coriander Powder. Cook for 1 minute more, stirring constantly, until fragrant.
7. 7Add the drained about 225 g Dried Buffalo Meat (Sukuti) to the skillet. Stir well to coat the meat with the spices and aromatics. Cook for 10-15 minutes, stirring occasionally, until the meat is heated through and starting to become slightly crispy.
8. 8Remove the skillet from the heat. Stir in the 0.5 tsp Salt and 1 tbsp Lemon Juice. Garnish with the 2 tbsp chopped Cilantro just before serving.

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