Essential Andhra Cookbook by Latif Bilkees

Author:Latif Bilkees [Bilkees I. Latif]
Language: eng
Format: epub
ISBN: 9788184754339
Publisher: Penguin Books Ltd
Published: 2013-03-14T04:00:00+00:00

Taash Kabab

Slices of lamb cooked in steam

(Serves 6-8)

½ kg boneless lamb (cut in slices of 3½" × 3½" × ½")

1 tbsp garam masala powder

1 tsp ginger-garlic paste

Salt to taste

1 tsp red chilly powder

350 gm ghee

A pinch of saffron

1½ cups curd

Juice of 2 limes

1 kg onions (finely sliced)

Marinate lamb in garam masala, ginger, garlic, salt, chillies, ghee, saffron, curd and lime juice for 3 hours. Put half the onions in a pan. Spread lamb slices on top of the onions. Cover with the rest of the onions. Cover with a well-fitting lid so that no steam escapes. Cook on low flame with burning coals put on the lid or bake in the oven at 275°F till the meat and onions are cooked in their own steam. Serve with roti.

Note: Often 2 sliced tomatoes and 5 potatoes are added with the onions.

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