Classic Nepali Taas
photo by Tulsi Regmi
- Ready In:
- 1hr 15mins
- 2 lbs boneless lamb, thinly sliced into bite-size pieces
- 1 cup green onion, cut into 1-inch pieces
- 2 tablespoons fresh cilantro, roughly chopped, for garnish
- 1 cup oil (for cooking)
- 2 tablespoons garlic, finely minced
- 2 tablespoons ginger, finely minced
- 5 green chilies, finely minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric powder
- 1⁄4 teaspoon sichuan black pepper (timur powder)
- 1 teaspoon red chili powder (or paste)
- 2 tablespoons lemon juice (or 1 cup plain yogurt)
- 1 teaspoon salt (or to taste)
- 2 tablespoons oil (for marinating)
- 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.
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