Classic Nepali Taas Recipes

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.

Steps:

• Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
• Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
• The vegetables will have wilted a bit.
• Collect and put in a large bowl.
• Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
• Tighten the lid and let stand for two days in a warm place.
• After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
• Press down the mixture again and close the lid.
• Allow fermenting for another 3-5 days.
• At the end of the fermentation process, the vegetable will have developed acidic flavors.
• Store in refrigerator.
• Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
• Toss well to incorporate all ingredients.
• Cover and refrigerate before serving.
• Serve it as a condiment.

Steps:

• In large bowl, season lamb pieces with salt and pepper.
• In a non-stick pan, heat two tablespoons of oil.
• Add seasoned lamb pieces and brown well; discard excess oil and reserve meat on a plate.
• In a non-stick sauce pan, heat oil.
• To the hot oil, add whole red chilies; fry for 30 sec.
• Add turmeric and chopped onions, and fry until brown.
• Put garlic and ginger into the onion mixture; fry for 30 sec.
• To this mixture, add cumin, chili powder, grated nutmeg and chopped tomatoes; mix well for a few minutes.
• Transfer browned lamb pieces into the spice mixture, add salt and pepper; stir well.
• Add broth to the browned lamb; lower the heat to low and let simmer until lamb pieces are tender, and the sauce has attained a thick, saucy consistency, about 35-45 minute.
• When cooked, turn off the heat and add chopped cilantro to garnish.
• Serve hot with rice, and or roti (flat bread).

Steps:

• In a large bowl, combine all marinating ingredients into a paste.
• Add lamb chops and mix to coat thoroughly; set aside for two hours.
• Grill the meat until cooked through.
• Cut into 1/2-inch cubes.
• In a bowl, mix the choila marination ingredients with the grilled meat, gradually pouring the toasted mustard oil, toss it well to coat thoroughly. Season the mixture with salt and pepper.
• To garnish, in a non-stick pan heat two tablespoons of oil, splitter fenugreek till it turns dark.
• Add garlic slices and fry till light brown.
• Add diced red onion and red bell pepper, stir until softer.
• Pour the oil mixture over the marinated meat.
• Add chopped cilantro.
• Toss the whole mixture well.
• Serve with stir-fried vegetables and rice.

Steps:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: In a large bowl combine all filling ingredients.
• Mix well, adjust for seasoning with salt and pepper.
• Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:.
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.

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.

Steps:

• In a non-stick pan, heat four tablespoons of oil.
• Add fenugreek seeds and red chilies and fry till dark.
• Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
• Add chopped onions and stir fry until light brown.
• Put chopped tomatoes and cook for about five minutes.
• Add ground meat to the pan; stir to break up into lumps.
• Salt and pepper the meat mixture.
• Set heat to medium and continue to stir fry the meat until cooked.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and spring onion; stir for another two minutes.
• Adjust seasoning with salt and pepper; garnish with fresh cilantro.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice, or roti (flat bread).