Begin by trimming excess fat from the meat and slicing it into thin strips around 5 mm thick. Thinner slices dry faster and absorb marinade better. Pat the meat dry with paper towels to remove surface moisture.

Place the meat in a large mixing bowl. Add mustard oil, turmeric, cumin, coriander, red chilli powder, Sichuan pepper, ginger and garlic paste, and salt. Squeeze in the lime juice. Mix thoroughly using your hands to massage the spices deep into the meat fibres. Cover and refrigerate for at least 4 hours or preferably overnight.

Thread the marinated meat strips onto metal skewers or kitchen safe twine. Hang them in a well ventilated, dry, sunlit area for 2 to 3 days, depending on humidity. Turn the meat once daily. It should be firm, dry, and slightly leathery to the touch.

If outdoor drying is not possible, preheat your oven to 80°C. Line a baking tray with foil and place a wire rack over it. Lay the marinated strips on the rack in a single layer. Let them dry for 3 to 4 hours, turning once halfway, until thoroughly dehydrated.

In a small dry pan, toast the fenugreek seeds on low heat until dark brown and fragrant. Be careful not to burn them. Crush them lightly with the back of a spoon and set aside for final seasoning.

Heat 1 tbsp of mustard oil in a pan until smoking point is reached (to neutralise its raw flavour). Add the dried meat pieces and fry for 1 to 2 minutes until crisp on the outside but still chewy inside. Do not overcrowd the pan.

Sprinkle the crushed toasted fenugreek and dried chilli flakes (if using) into the pan. Toss well to coat the meat. Remove from heat immediately to avoid burning the spices.

Place the warm sukuti on a serving plate. Top with freshly sliced onions and chopped coriander. Serve with puffed rice (bhuja), beaten rice (chiura), or a squeeze of lime for added zing.

Serve immediately while hot and aromatic. Pair with a cold local beer or a tangy tomato pickle to balance the spice. Sukuti can also be eaten cold and reheated, making it ideal for storing or travelling.