While Shish Kebab is grilled over a fire or BBQ grate, this steamed version is slowly baked in an oven, until it is so tender it cuts easily with a fork.
Tass kebab, sometimes also called "Persian Kebab," is a highly fragrant and rich version of shish kebab. The tomato paste -based marinade, with the usual onion, pepper, garlic and Chaimen seasoning mix is the same as is used with the grilled shish kebab - but when cooked in this manner, tastes different, somehow. This version is an excellent alternative for a cold winter night, when you might want to impress your guests with an "exotic" main dish - but have absolutely no intention of freezing your extremities, hovering over an outdoor grill.
When properly prepared, and made from good piece of leg of lamb, it is also so tender that you can cut it with a fork. Often, it’s made in the seasons when grilling the more popular, and well-known, Shish Kebab is not practical.
Some versions call for layering uncooked rice on top of the uncooked meat and steaming both together. This version is easier to get "right" the first time out.
Ingredients:
- 1 Pound of Cubed Lamb, cut into about 1 – 1 ½ inch squares
- 1 Can of Tomato Paste (about 4 ounces)
- 1 Onion, minced fine
- 1 Small Green Pepper, minced fine
- 2 Cloves of Garlic, minced fine
- 2 –3 Tablespoons of Chaimen (to taste)
Method:
- Combine cubed lamb, tomato paste, onion, pepper, garlic and Chaimen until it is all thoroughly incorporated .
- Cover and let stand in the refrigerator for at least 4 hours – Overnight is best, though.
- Preheat the Oven to 350 Degrees F.
- Place the mixture in a small, oven-proof bowl that is sized so that the lamb mixture can be tightly packed and come right up to the top rim.
- Place a shallow pan or dish over the bowl (pick a pan that has a wide enough circumference so that there is room for water all the way around after the bowl has been placed in it).
- Invert the bowl/pan combination so that the pan is on the bottom and the bowl sits like a dome in the middle of it.
- Place the bowl/pan in the oven and fill the pan with about an inch of water to create a "Bain Marie"
- Bake for about 45 minutes to 1 hour, replacing water as it might evaporate away.
- Remove from oven and set to cool – as is.
- When the bowl./pan combination is cool enough to handle without danger of scalding yourself, CAREFULLY pour off any water in the pan.
- Invert the bowl/pan combination so that the bowl is on the bottom, sitting "rightside up," and remove the pan.
- Place a clean serving plate over the bowl and invert.
- Carefully remove the bowl, so that the steamed tass kebab forms a nice dome in the center of plate.
- Encircle the meat with any kind of Pilaf and serve.
