At the heart is meat

Pushpesh Pant

Fillets culled from the leg of lamb are used to prepare Pasanda in Delhi. Add almonds to it, and it becomes a regal signature dish, Badaam Pasanda. In Awadh, these are referred to as Parchu. In Hyderabad, food lovers have long enjoyed Tash Kebab, a similar fare. Pathar Kebab and Bihari kebab also use the same cut of meat. The beauty of a Pasanda is that it can equally well satisfy both a rustic meat lover and an elegant gourmet. It can be a dish in rich and thick sauce or a dry one, but, it is succulent in every form. The recipe we bring to you this week is a simplified version of the magical Tash Kebab that was once prepared for us by our boyhood friend Alok Rai, better known as a Rhodes scholar, writer, teacher and social critic.

Tash Kebab

Ingredients:

Pasande 750g

Onions 2 (medium sized, peeled and sliced finely)

Curd ¼ cup

Ginger-garlic paste 1tbsp

Coriander powder 2tsp

Cumin powder 1tsp

Red chilli powder ½ tsp

Black pepper powder ¼ tsp

Cinnamon powder ¼ tsp

Cardamom powder ¼ tsp

Clove powder ¼ tsp

Salt to taste

Ghee /oil

Method:

Wash and pat dry the pasande. Prepare a marinade mixing curd, ginger-garlic paste and powdered spices along with the salt. Place them in a shallow tray and rub with the marinade gently. Keep it in a cool place for at least four hours, preferably overnight.

Heat ghee in a pan and stir fry the onions till golden brown. Put in the meat along with the marinade. Stir delicately once, cover and cook on low-medium heat for about 15 minutes. Uncover once in between to check if the marinade is sticking to the bottom. If it is, scrape and sprinkle a little water. Once done to taste, remove from flame. You may sprinkle a few drops of kewada water before serving.