Hot Shredded Meat (Tala Gosht)
2 teaspoons Ginger-Garlic Paste (see recipe on page 13)
½ teaspoon Warm Spice Mix (see recipe on page 12)
¼ teaspoon turmeric powder
1 dry red chili, roughly pounded
1 pound boneless lean lamb (steak cut), shredded
3 tablespoons vegetable oil, plus more for deep-frying
½ cup water
Table salt, to taste
2 serrano green chilies, seeded and minced
Fried Onions (see recipe on page 16)
Prep Time: 10 minutes, plus 3 hours to marinate
Cook Time: 40 minutes
Don't let this dish sit for too long before serving or it will lose its texture. Serve with Minty Potato in Yogurt Sauce (page 64).
1. In a bowl, combine the Ginger-Garlic Paste, Warm Spice Mix, turmeric, and red chili. Add the lamb and mix well. Refrigerate, covered, for 3 hours.
2. In a medium skillet, heat the 3 tablespoons of vegetable oil. Add the lamb and fry for about 10 minutes, stirring constantly. Add the water, cover, and cook until the lamb is tender, about 15 minutes. Uncover and cook on high heat until most of the liquid dries up. Remove from heat and cool to room temperature.
3. Heat about 1 inch of vegetable oil in a deep pan to 350°. Using tongs, dip a few pieces of the lamb into the hot oil and deep-fry just until crispy. Drain on a paper towel. Continue until all the lamb is fried. Salt to taste and serve hot topped with green chilies and Fried Onions.
Many of the kebab recipes in this book lend themselves well to being used as stuffing for sandwiches. Take a pocket pita and fill with shredded lettuce, sliced tomatoes, 1 tablespoon of Hung Yogurt (page 14), ½ tablespoon of dried mint, and leftover meat from kebabs. Serve with the cooling Mango Yogurt Drink (page 42).