Taj Kabab (Beef Taj Kabab)

Serves eight to nine people.

Main Ingredients:

• Thinly sliced beef (1" long) - 1 kg
• Large potatoes - 4
• Large onions - 4
• Large tomatoes - 4 to 5
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Coriander powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Mustard powder - 1 teaspoon
• Cardamom powder - 1 teaspoon
• Black pepper powder - ½ teaspoon
• Cloves - 5 to 6
• Ground turmeric - 1 teaspoon
• Chili powder - 2 tablespoons
• Jaiphal (nutmeg) powder- ½ teaspoon
• Jaitri (mace) powder - ¼ teaspoon
• Cinnamon stick - 1
• Vinegar - 2 tablespoons
• Dried chili - 4 to 5
• Whole cumin - 1 teaspoon
• Bay leaf - 2
• Salt - 2 tablespoons (as needed)
• Mustard oil - ¼ cup
• Soy bean oil - ¼ cup

Preparation:

• Slice the beef into thin, 1" long pieces.
• Clean the beef and marinate with ginger, garlic, coriander, cumin powder, turmeric, chili powder and salt.
• Now marinate further with vinegar, mustard powder, jaiphal, jaitri, cardamom powder, black pepper and mustard oil.
• Keep aside for about 10 minutes.

• Cut the potatoes, tomatoes and onions into large, round, ¼" thick pieces.
• Keep aside.

• Heat the soy bean oil in a saucepan.
• Fry the whole cumin, cinnamon stick, cloves and bay leaves.
• Turn off the heat.

• Place half of the beef evenly over the saucepan.
• Now layer half of the sliced potatoes, onions and tomatoes on top of the beef.
• Place the remaining beef evenly on the layer of vegetables.
• Finally, put the remaining potatoes, onions and tomatoes on top of the second layer of beef.
• Throw in the dried chili on top and turn on the heat.
• Cover and cook over medium heat.

• After about 10 minutes, lower the heat.
• Let it cook for 1 hour. Do not open the cover or stir the ingredients.

• Remove the cover after an hour. Let any remaining water dry up completely.
• Cook until the beef is soft and tender, and the oil starts to separate from the water.
• Serve hot with polao or paratha.