Taway kay Kabab

Taway kay Kabab Recipe - A Delicious Pakistani Dish with Lamb and Spices

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Taway kay Kabab is a delicious and flavorful Pakistani dish made with tender lamb meat marinated in a yogurt and spice mixture, then cooked on a tawa (flat griddle). This dish is perfect for a special occasion or a family dinner.

History

Taway kay Kabab has its origins in the Punjab region of Pakistan, where it is a popular dish enjoyed by many. The traditional method of cooking the kababs on a tawa gives them a unique flavor and texture that sets them apart from other kabab dishes.

Ingredients

1 lb (454 g) lamb leg, boneless, chopped into 0.5 inch (1 cm) cubes
0.5 tsp ginger powder
4 tbsp oil, ghee, or melted butter
1 small onion
0.5 tsp garlic powder
1 heaped teaspoon coconut
4 almonds
4 oz (113 g) natural plain yogurt
3 tbsp water

How to prepare

Firstly, grind the almonds and mix them with garlic powder, ginger powder, and coconut.
Next, add this mixture to the yogurt and stir it thoroughly.
Place the meat cubes in a bowl and pour the mixed yogurt over them.
Allow it to marinate for 15 minutes.
Then, pour oil on the tawa and spread the marinated meat over it.
Slice the onion and layer it over the meat.
Add 3 tbsp of water and cover the pan.
Let it cook for fifteen minutes on low heat.
Remove the lid, stir the meat, and put the lid back on. Cook for an additional ten minutes.
If the meat is golden brown and the oil starts to come out, it is ready to be served. Otherwise, cook it for another five minutes.
Serve with chutney and salad. Tip: always use halal or kosher meat for curries. Non-drained meat changes the color and taste of curries.

Variations

You can use chicken or beef instead of lamb for a different flavor.
Add some chopped mint or cilantro to the marinade for a fresh twist.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 15 minutes to allow the flavors to penetrate the meat.

- Cooking the kababs on low heat ensures that they cook evenly and retain their moisture.

- Use a tawa or flat griddle for cooking to get the authentic taste and texture of the kababs.

Serving Suggestions

Serve Taway kay Kabab with naan bread, rice, or salad for a complete meal.

Cooking Techniques

Cooking the kababs on a tawa gives them a smoky flavor and charred edges that enhance the overall taste of the dish.

Ingredient Substitutions

You can use ghee or oil instead of butter for a different flavor.

- Use Greek yogurt instead of natural plain yogurt for a thicker marinade.

Make Ahead Tips

You can marinate the meat ahead of time and refrigerate it for up to 24 hours before cooking.

Presentation Ideas

Serve the kababs on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Taway kay Kabab pairs well with mint chutney, raita, or pickled onions.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in iron, vitamin B12, and zinc.

Alergens

This dish contains nuts (almonds) and dairy (yogurt).

Summary

Taway kay Kabab is a high-protein dish that is rich in healthy fats and essential vitamins and minerals.

Summary

Taway kay Kabab is a delicious and flavorful Pakistani dish made with tender lamb meat marinated in a yogurt and spice mixture, then cooked on a tawa. This dish is rich in protein, healthy fats, and essential vitamins and minerals, making it a nutritious and satisfying meal option. Serve with naan bread, rice, or salad for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during a trip to Pakistan, visiting my distant relatives in Lahore. I had always been a lover of food, and I was eager to learn more about the traditional dishes of the region. My grandmother used to say that the best way to truly understand a culture is through its food, and I couldn't agree more.

One evening, as I sat with my aunt in her cozy kitchen, she began to teach me how to make Taway kay Kabab, a popular dish in Pakistan. She explained that Taway kay Kabab are succulent pieces of grilled meat, seasoned with a blend of spices that give them their unique flavor. The key to making the perfect kabab, she told me, lies in the marinade.

As we prepared the marinade, my aunt shared with me the story of how she learned to make Taway kay Kabab. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her own grandmother when she was just a young girl. The secret, she said, was in the perfect balance of spices, each one adding its own depth of flavor to the dish.

I watched as my aunt expertly mixed together yogurt, garlic, ginger, cumin, coriander, and a touch of garam masala. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product. After marinating the meat for several hours, we skewered it and placed it on a hot grill, letting the flames sear the kababs to perfection.

As we sat down to eat, I took my first bite of the Taway kay Kabab and was instantly transported to another world. The flavors were unlike anything I had ever tasted before – a perfect blend of savory and spicy, with just a hint of sweetness from the yogurt. I knew at that moment that this recipe would become a staple in my own kitchen.

When I returned home, I wasted no time in recreating the Taway kay Kabab recipe for my family. I shared with them the story of how I had learned to make it in Pakistan, and they were eager to taste the dish for themselves. As they took their first bites, their faces lit up with delight, and I knew that I had succeeded in capturing the essence of this traditional Pakistani dish.

Over the years, I have continued to make Taway kay Kabab for my loved ones, passing down the recipe to my own children and grandchildren. Each time I prepare the dish, I am reminded of that special moment in Lahore, when my aunt shared with me the secret to making the perfect kabab. It is a recipe that holds a special place in my heart, connecting me to my roots and the rich culinary heritage of Pakistan.

As I sit here now, reflecting on my journey to learn how to make Taway kay Kabab, I am filled with gratitude for the experiences that have brought me to this point. Food has always been a source of joy and connection for me, and I am grateful for the opportunity to share this recipe with my family and friends. The flavors of Pakistan will always hold a special place in my heart, and I will continue to cherish the memories of that fateful day in Lahore when I first learned to make Taway kay Kabab.