Sukuti Sandheko Recipe
House dry aged goat, chili, roasted soybean pickle, flaked rice
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Goat Meat
Cut the dry-aged goat meat into small pieces. Marinate with salt, turmeric powder, and lemon juice. Let it sit for at least 30 minutes.
- 2
Roast the Soybeans
In a dry pan, roast the soybeans on medium heat until golden brown. Let them cool and then crush them lightly.
- 3
Prepare the Chili Mix
Soak the dried red chilies in warm water for 10 minutes. Drain and blend them into a paste.
Cooking
- 4
Cook the Goat Meat
In a heavy-bottomed pan, heat sesame oil over medium heat. Add the marinated goat meat and cook until browned and tender, about 20 minutes.
- 5
Combine Ingredients
Once the goat meat is cooked, add the chili paste and roasted soybeans. Mix well and cook for an additional 5 minutes.
- 6
Add Finishing Touches
Remove from heat and stir in chopped coriander leaves. Adjust seasoning with more salt or lemon juice if desired.
Serve
- 7
Plate the Dish
Serve the Sukuti Sandheko warm, garnished with extra coriander leaves, alongside flaked rice.
