Tabak maaz
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Lamb ribs simmered in milk and spices, then fried in ghee until crisp outside and tender inside.
Region: Kashmir valleyOccasion: Feasts, the Wazwan and winter mealsTime: 1 hr 15 minServes: 4Non-vegetarian
Ingredients
- 1 kg lamb ribs, cut into strips of two ribs each
- 2 cups milk
- 2 cups water
- 4 green cardamoms, 2 black cardamoms, 4 cloves and 1 stick cinnamon
- 2 bay leaves
- 1 tsp fennel powder
- ½ tsp dry ginger powder
- Salt to taste
- 4 tbsp ghee for frying
Method
- Put the ribs in a wide pan with the milk, water, whole spices, fennel, dry ginger and salt.
- Simmer gently for about 45 minutes until the meat is tender and the liquid has almost dried up.
- Lift out the ribs and let them dry for a few minutes.
- Heat the ghee in a heavy pan and fry the ribs a few at a time, turning, until golden and crisp on both sides.
- Serve hot as a starter.
History
Tabak maaz is one of the classic dishes of the Wazwan. The ribs are cooked twice, first in spiced milk and then in ghee.
Significance
It is usually among the first meat dishes served at a Kashmiri feast and is also a winter treat at home.