Tabak Maaz
Indian Cuisine
In the breathtaking valley of Kashmir, where culinary traditions are as rich as its landscapes, Tabak Maaz stands out as a dish reserved for royal feasts and grand celebrations. This slow-cooked delicacy features succulent lamb ribs simmered in milk and spices, then shallow-fried in ghee until golden and crisp. A staple in Kashmiri Wazwan feasts, this dish is the epitome of indulgence.
PREP TIME
15 minutes
TOTAL TIME
50 minutes
SERVES
4 Portions
Ingredients
1.
500 gms lamb ribs
2.
2-inch cinnamon bark
3.
5 green cardamoms
4.
2 dried bay leaves
5.
1 tbsp cumin seeds
6.
1 tbsp crushed fennel seeds
7.
½ tbsp dried ginger powder
8.
A pinch of asafoetida (hing)
9.
2 large garlic cloves (crushed)
10.
1 tsp turmeric powder
11.
Salt (to taste)
12.
1 cup milk
13.
2-3 tbsp ghee (clarified butter)
Direction
Step 1
In a heavy-bottomed pan, place the lamb ribs and add enough water to cover them. Bring to a boil and skim off any scum that rises to the surface.
Step 2
Add cinnamon, cardamom, bay leaves, cumin seeds, fennel seeds, ginger powder, asafoetida, crushed garlic, turmeric, and salt. Stir well to combine.
Step 3
Pour in 1 cup of milk, cover, and slow-cook for 1 hour on low heat, or until the ribs are tender and nearly falling off the bone.
Step 4
Remove the ribs from the broth and set them aside. If needed, cut into smaller pieces for easier frying.
Step 5
Heat ghee in a flat pan. Shallow-fry the ribs on medium heat until both sides are golden brown and slightly crispy.
Step 6
Enjoy Tabak Maaz as a rich appetiser, paired with sheermal (Kashmiri saffron bread) or simply on its own.
Tip
For extra crispiness, fry the ribs on low heat for a longer time, flipping occasionally. This helps in getting an even golden crust without drying out the meat.
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Shop this recipe
Cuisine
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Tabak Maaz
Indian CuisineIn the breathtaking valley of Kashmir, where culinary traditions are as rich as its landscapes, Tabak Maaz stands out as a dish reserved for royal feasts and grand celebrations. This slow-cooked delicacy features succulent lamb ribs simmered in milk and spices, then shallow-fried in ghee until golden and crisp. A staple in Kashmiri Wazwan feasts, this dish is the epitome of indulgence.
PREP TIME
15 minutes
TOTAL TIME
50 minutes
SERVES
4 Portions
Ingredients
1.
500 gms lamb ribs
2.
2-inch cinnamon bark
3.
5 green cardamoms
4.
2 dried bay leaves
5.
1 tbsp cumin seeds
6.
1 tbsp crushed fennel seeds
7.
½ tbsp dried ginger powder
8.
A pinch of asafoetida (hing)
9.
2 large garlic cloves (crushed)
10.
1 tsp turmeric powder
11.
Salt (to taste)
12.
1 cup milk
13.
2-3 tbsp ghee (clarified butter)
Direction
Step 1
In a heavy-bottomed pan, place the lamb ribs and add enough water to cover them. Bring to a boil and skim off any scum that rises to the surface.
Step 2
Add cinnamon, cardamom, bay leaves, cumin seeds, fennel seeds, ginger powder, asafoetida, crushed garlic, turmeric, and salt. Stir well to combine.
Step 3
Pour in 1 cup of milk, cover, and slow-cook for 1 hour on low heat, or until the ribs are tender and nearly falling off the bone.
Step 4
Remove the ribs from the broth and set them aside. If needed, cut into smaller pieces for easier frying.
Step 5
Heat ghee in a flat pan. Shallow-fry the ribs on medium heat until both sides are golden brown and slightly crispy.
Step 6
Enjoy Tabak Maaz as a rich appetiser, paired with sheermal (Kashmiri saffron bread) or simply on its own.
Tip
For extra crispiness, fry the ribs on low heat for a longer time, flipping occasionally. This helps in getting an even golden crust without drying out the meat.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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