TASH KEBABS.

On the given background that soon we will be celebrating Christmas. This month the blogs I will be writing would be about different non – vegetarian dishes, side dishes,deserts,cookies and cakes.While trying to introduce new” lost recipes ” too. So that you can have a Christmas where you will have a mix of new and old recipes – Lina@ tikkaz and curriez.

HISTORY: TASH KEBABS.

Tash kebab is a lost recipe which is now remembered by some erstwhile families. It is an Indianised version of it’s distant cousin closer to Persian origin.

The name of the dish ” TASH” comes from “TAS” a tinned copper utensil of the Safavids who ruled the influential Persian empire from 16th to 18th centuries. It is also a progeny of an Iranian dish. In India you can find it’s street version in Bihar, Muzaffarnagar. Many say this dish is created in Chitwan South of Nepal.

A dish so versatile and having different versions from Jamaica to Nepal,from India to Persia is a must try in your culinary journey. So let’s begin.

CUISINE : INDIAN

COURSE : NON – VEGETARIAN. KEBABS.

PREP TIME: 50 to 60 MINUTES ( INCLUDES MARINATION TIME).

COOK TIME : 20 MINUTES.

TOTAL TIME : 70 MINUTES.

DIFFICULTY LEVEL : MEDIUM.

SERVING : 4 PEOPLE.

AUTHOR: LINA @ TIKKAZ AND CURRIEZ.

Ingredients For Tash kebabs :

• Lean Mutton : 1 kg cut into thin strips
• Curd : 1/2 kg.
• Ground ginger( Sunth powder) : 125 gms
• Coriander seeds (dhaniya) : 60 gms.
• Onions : 250 gms thinly sliced.
• Salt : To taste.
• Chilli powder : To taste or 4 TSP (tea spoon).
• Ground garlic : 30 gms. (Grams).
• Garam masala : 30 gms.
• Ghee ( cow ghee or avocado oil ,vegetable oil can be used too : 4 TBSP ( tablespoon).

Preparation :

• 1. In a mixing bowl, mix the following ingredients ginger powder, coriander, onions, garlic and,garam-masala.
• 2. Mix with salt and chili powder and mix thoroughly adding the curd.
• 3. Marinate the Mutton pieces in this marinade.
• 4. Let it stand for an hour or so.
• 5. Place this Mutton mixture in a heavy bottom steel pan or kadhai or earthenware vessel, spread with ghee.
• 6. Most important part, cover with lid and close it with dough to seal the vessel properly and to make it air tight.
• 7.Let it simmer nicely on slow 🔥 fire for 45 minutes or so.
• 8. Place live coals on top of the utensil for than 15 minutes to give the smoky aroma.
• 9. Remove and serve hot with Nan or paratha.

(I have used my version of the original dish. The original dish has many variations.)