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Tash Kebab
- Mumtaz Pasha Khan
Preparation time: | - | |
Cooking time: | 30 Minutes |
Serving size: | 100 gms per serving |
Serves: | Six |
Cooking method: | Baking |
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Ingredients
Fine mince from boneless leg meat low fat | ½ | kg |
Papaya peel ground or meat tenderiser | ½ | teaspoon |
Iodised powdered salt | 1 | teaspoon |
Cloves powdered | 5 | nos |
Cardamom green powdered with skin | 8 | nos |
Almond roasted and ground to paste | 20 | nos |
Khush Khush roasted and ground to paste | 1 | tablespoon |
Sour cream or full cream sour yoghurt | ½ | cup |
Ginger-garlic paste | 2 | teaspoons |
Red chilli powder | 1 | teaspoon |
Haldi powder | ½ | teaspoon |
Red onions round sliced thinly | 2 | nos medium |
Hard boiled eggs sliced thinly | 2 | nos |
Medium sized tomatoes sliced thinly | 2 | nos |
Salt | 1 | teaspoon |
Small green chillies fine variety | 8 | nos |
Mint leaves chopped finely | ¼ | cup |
Cilantro chopped finely | ¼ | cup |
Oil | 4 | tablespoons |
Preparation
Mix salt and tenderiser, ginger-garlic paste and keep for 20 minutes.
Cooking Procedure
- Add cloves and cardamom powder, almond and khush khush paste, Sour cream, chilli powder, haldi powder.
- Mix well and spread in flat baking dish.
- Arrange the onion, tomatoes and egg slices on top of the mince meat mixture.
- Sprinkle the greens and pour the oil on top.
- Bake in a oven at 200 degree centigrade for 20-30 minutes.
Serving ideas
Serve with Chappati, Parathas or Nan.
Tips
The dish taste better if it is underdone. Shouldn’t turn brown.
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