CLASSIC NEPALI TAAS
Taas is a popular Nepali meat dish that originated in Chitwan of Southern Nepal. The boneless lamb slices are marinated in Nepali herbs and spices, and slowly cooked in oil in low heat in a large near-flat concave thick-bottomed pan called tawa, resulting in an assertively spiced crispy lamb preparation. Although lamb or mutton is the preferred meat in a traditional taas preparation, chicken or pork can also be used as a substitute.
Provided by Tulsi Regmi
Categories Nepalese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
- Reserve the mixture in a glassware container and refrigerate overnight.
- Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
- Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
- Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
- Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
- When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
- Place the mixture on a platter and garnish with the chopped cilantro.
- Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.
Nutrition Facts : Calories 1200.3, Fat 110.8, SaturatedFat 29.5, Cholesterol 163.3, Sodium 735, Carbohydrate 11.9, Fiber 2.4, Sugar 3.9, Protein 40.7
LAMB SUKUTI (CRISPY SMOKED LAMB MARINATED IN NEPALI SPICES)
This is a spicy preparation which consists of thinly sliced smoked meat marinated in Himalayan spices.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
- In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
- Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
- Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
- Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Nutrition Facts : Calories 2062.2, Fat 160.9, SaturatedFat 66.2, Cholesterol 489.9, Sodium 598.3, Carbohydrate 30.7, Fiber 0.3, Sugar 16.8, Protein 116.2
NEPALI PEANUT SALSA
My wife and I ran into this recipe on one of our trips to Nepal. It's simple to make and surprisingly good. While it's good as written it can be easily adjusted to taste. I like more tomato (2 or 3) and jalapenos in mine (2 or 3). This is best made an hour or two before it's needed but will keep for 6-8 hours in the frige.
Provided by Clay in Iowa
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Dice the onion, tomato and chilis and place in a mixing bowl.
- Chop the cilatro and add to bowl.
- Add remaining ingredients.
- Mix and serve with corn chips.
LAMB CHILI SEKUWA
Make and share this Lamb Chili Sekuwa recipe from Food.com.
Provided by Tulsi Regmi
Categories Lamb/Sheep
Time 1h
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
- In a large bowl, pour the spice mixture over the lamb pieces.
- Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
- Preheat grill.
- Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
- Take the cooked sekuwa off the grill.
- To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.
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