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Khasi Ko Jhol

posted Aug 4, 2012, 1:27 PM by Weall Nepali   [ updated Aug 4, 2012, 1:41 PM ]

Sherpa Style Lamb Barley Soup

Lamb and barley soup is cooked and eaten in the high Himalayas of Nepal. This soup helps the people in the Himalayas to stay warm and healthy. 
Sherpa Lamb Soup



Barley-1 cup
Lamb-1 lbs 
Mushrooms, thinly sliced-4 cups
Chopped tomatoes-1 cup
Spinach–1/4 lbs
Onions- 1cup chopped
Soy sauce-3 tablespoons
Garlic paste-1 teaspoon
Ginger paste -1 teaspoon
Turmeric-1 teaspoon
Butter-3 tablespoons
Salt and pepper as per taste
Lamb broth -5 cups (you can use water instead of broth)
Cumin and coriander powder- 1 teaspoon 
Red chili powder- ½ table spoon


Cut into 1/4-in. thick slices (half inch long)

Wash and break into small pieces

In a bowl marinate lamb with salt and pepper

Heat the pan 

When pan is hot add butter 

When butter melts add onions and cook till light brown

Add marinated lamb and cook it till it turns golden brown 

Add mushroom and in low flame 

Add garlic, ginger, and turmeric stir for a minute 

Add tomatoes, soy sauce, and broth

Turn on the heat to hot and let the mixture boil

When it comes to boil add barley and stir well

Lower the heat and cook for about an hour

When barley grains and lamb come to desired consistency of the soup add spinach

Stir and cook for one minute

Lamb and barley soup is ready to serve 

Serve hot and enjoy!


posted Jul 18, 2012, 11:58 AM by Weall Nepali   [ updated Aug 3, 2012, 9:55 PM ]

Nepali Dry Meat

Sukuti is edible dry meat (jerky). Some eat sukuti as it is. Some prefer charbroiled and spiced as an appetizer, some mix with other
ingredients and mix it with achar or even curry.  Some put it in noodles, Thokpa or chowmin. It gives different tastes with different items and mix.
Sukuti is dried in sun or on charcoal smoke fire. 

People mix it with various spices and keep the sukuti lump for drying above the fire place, or under the sun, till it is gets dry. Some dry sukuti even with vapor coming out of the food

How to make Nepali meat jerky


Big bowl
Dry Cloth or metal wire


Meat loaf – 2 lbs
Cumin powder
Coriander powder
Chili powder
Turmeric powder
Garlic and ginger paste
Salt, pepper, 
Oil – Very less


Cut the meat carefully into long thin strips 

Remove all the fat one by one

Put the strips into a big bowl

Marinate it with salt, cumin, coriander, pepper, chili powder and turmeric, ginger and garlic pastes

Keep the marinated meat in Fridge for 24 hours to suck in all the ingredients

Spread it out on a clean cloth and put in under the sun or hang on metal wire above the cooking stove in the kitchen (it is better to put in sun for a while before you keep it in kitchen) 

[You can use oven for quick dehydration or you can use real dehydrator machine if you have one – generally in Nepal these things are not used while making food at home]

Once the meat becomes dry store it and eat it as you want.

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