Nepali
Taas
Taas is a Chitwan-style Nepali mutton fry, cooked dry in hot mustard oil until the spices cling to the meat and the edges turn crisp. It is traditionally eaten with chiura, sliced onion, green chilli, and a squeeze of lemon.
Watch it madeYummy Food World · 5:58
Ingredients
- Boneless goat meat or mutton, cut into small thin pieces400g
- Mustard oil3 tbsp
- Ginger-garlic paste1 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Kashmiri or Nepali red chilli powder1 tsp
- Turmeric powder1/2 tsp
- Timur powder1/4 tsp
- Garam masala1/2 tsp
- Fenugreek seeds1/4 tsp
- Dried red chilli1
- Green chillies, slit2
- Salt3/4 tsp
- Lemon juice1 tbsp
- Fresh coriander, chopped2 tbsp
- Beaten rice, chiura1 1/2 cups
- Red onion, thinly sliced1 small
- Lemon wedges2
Method
- Put the goat meat in a bowl with ginger-garlic paste, cumin, coriander, chilli powder, turmeric, timur, garam masala, salt, lemon juice, and 1 tablespoon mustard oil.
- Mix very well with your hand until the spices coat every piece, then cover and marinate for at least 1 hour.
- Heat the remaining mustard oil in a heavy kadai or thick pan until it just begins to smoke, then lower the heat slightly.
- Add the fenugreek seeds and dried red chilli, and let them darken for a few seconds without burning.
- Add the marinated meat and fry on high heat for 4 to 5 minutes, stirring often, until the meat changes colour and the spices smell roasted.
- Lower the heat, cover the pan, and cook for 12 to 15 minutes, stirring occasionally, until the mutton releases its juices and becomes tender.
- Uncover the pan, add the slit green chillies, and fry on medium-high heat for 6 to 8 minutes until the liquid dries, the oil separates, and the meat is dark, glossy, and lightly crisp at the edges.
- Taste and adjust salt, then stir in the chopped coriander.
- Lightly dry-roast the chiura in a separate pan for 1 to 2 minutes if you like it warm and crisp.
- Serve the hot taas with chiura, sliced red onion, lemon wedges, and extra green chilli.
Common questions
Can I substitute goat meat with lamb, beef, or chicken for taas?
Yes. Lamb works best as a close substitute and cooks similarly. Beef needs longer covered cooking to tenderize. Chicken cooks much faster and should be added later, with a shorter covered simmer so it doesn’t dry out.
How long should I marinate taas for the best flavor?
At least 1 hour is the minimum, but 4 to 8 hours gives deeper flavor. If you marinate overnight, keep it refrigerated. The lemon, spices, and mustard oil help tenderize and season the meat more evenly.
What are the most common mistakes when making taas?
The biggest mistakes are burning the fenugreek seeds, using too low heat at the start, and overcooking until the meat dries out. Also avoid adding too much liquid; taas should finish as a dry, roasted-style fry.
How should I store leftovers, and can I reheat taas?
Cool it completely, then refrigerate in an airtight container for up to 3 days. Reheat in a pan over low heat with a splash of water if needed. It can also be frozen for about 1 month.
What should I serve with taas for a traditional meal?
Serve it hot with steamed rice, chiura, roti, or sel roti. It also pairs well with achar, sliced onions, lemon wedges, and a simple lentil soup. The roasted, spicy flavor balances plain starches best.