Blood Nepali Style (Rakti) - Nepali Food Recipes

Blood Nepali Style (Rakti)

Rakti is a traditional, nutritious Nepalese dish from the Newari and Gorkha communities, made by stir-frying coagulated blood (typically mutton/goat, pork, buff or lamb) with spices, often mixed with liver or other offal. Often served as a snack with sel roti.

< 30min

Normal

Mildly Spicy

Ingredients

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

Ingredient 11

Ingredient 12

Directions

Chop the onions.

Finely cut the garlic cloves.

Heat the oil in a pan. When it is hot, add the onions and the garlic cloves.

When the onions are translucent, add the red chili powder and the salt, and stir for a few minutes.

Pour the blood (mutton/goat, pork, buff or lamb) into the pan and cook over medium heat, stirring until it thickens and forms a paste.

Add the garlic paste, the ginger paste, the turmeric powder, the cumin powder, the coriander powder and the garam masala. Mix well.

Continue cooking, stirring occasionally, until the blood coagulates into a firm mass.

Ready! Serve with chiura (beaten rice), rice, lentils, beans, pickles (achar), salads, vegetables, . Have a hot or cold drink or a local alcohol. Enjoy!

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