Lamb Sukuti (Crispy Smoked Lamb Marinated In Nepali Spices)

• 3 lbs boneless lamb, cut into thin 3 in long slices (buff or beef can also be used)
• 1/2 cup chopped shallot
• 1 teaspoon cumin powder
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon hot chili paste
• 1 teaspoon ground szechuan peppercorns (timur)
• 1/2 teaspoon turmeric
• 3 tablespoons molasses
• 2 tablespoons oil
• salt and pepper

1. In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
2. In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
3. Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
4. Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
5. Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.

boneless lamb, shallot, cumin powder, ginger paste, garlic, hot chili paste, ground szechuan, turmeric, molasses, oil, salt

Taken from www.food.com/recipe/lamb-sukuti-crispy-smoked-lamb-marinated-in-nepali-spices-86736 (may not work)