TAA

By: Sujan Neupane

21st Batch
2nd Semester
 THANK YOU SO MUCH

Firstly I would like to thank our beloved chef

Kumar Chalise for providing me this great
opportunity to give short presentation on he topic
Taas.
 Objectives
 To know the history of taas.
 To know how it is prepared.
 To know about different types of taas.
 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.
 Ingredents Reqiuired for
Cooking
2lbs boneless lamb
(thinly sliced into bite-size pieces)
1cup green onion,
(cut into 1-inch pieces)
2tablespoons fresh cilantro,
(roughly chopped, for garnish)
1cup oil (for cooking)
 Ingredients Required for
Marination
2tablespoons garlic, finely minced
2tablespoons ginger, finely minced
5green chilies, finely minced
1teaspoon cumin powder
1teaspoon coriander powder
1⁄ teaspoon turmeric powder
2
1⁄ teaspoon sichuan black pepper (timur powder)
4
1teaspoon red chili powder (or paste)
2tablespoons lemon juice (or 1 cup plain yogurt)
1teaspoon salt (or to taste)
2tablespoons oil (for marinating)
 Cooking Method
 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.
TAAS
SET
 Reference
www.geniuskitchen.com
www.minoapps.com
www.google.com
 ANY
QUESTION?