Things to know about Tabak Maaz Recipe
The Traditional Fried Lamb Ribs or Tabak Maaz is an exquisite recipe flavored with spices. The ribs are cut longitudinally and fried in clarified butter till crisp. The dish comes from Persia but isn’t as prevalent there as in Kashmir, today. The word “maaz” means “meat” in Kashmiri. The dish is served on a traditional plate in Wazwan. Wazwan is a series of dishes that is popular in Kashmiri cuisine. There are 36 dishes served by the cook, known as “Waaza”, one by one. Tabak Maaz is already on the traditional plate called “Traami” at the beginning on top of rice. The dish makes an appearance on all important occasions in Kashmir, whether weddings or funerals.
Mouthwatering Indian Traditional Fried Lamb Ribs from Kashmir. Authentic Recipe of Tabak Maaz.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 800 grams (1.76 lb) Lamb Ribs
- 1 tsp Salt
- ¼ tsp Red Chili Powder
- 1 tbsp Fennel Seed Powder
- 1 tbsp Ground Ginger Powder
- 1 tbsp Fresh Ginger Root Peeled, minced
- 1 tsp Turmeric Powder – Curcuma Powder
- 2 pcs Bay Leaf
- 6 pcs Green Cardamom Pod Seeds Crushed
- 4 pcs Black Cardamom
- 1½ thumb Cassia Bark
- 2 tsp Asafoetida
- 200 ml (6.76 floz) Milk
- 2 tsp Saffron
- 2 tbsp Clarified Butter
- 3 pcs Fresh Coriander
Instructions
- In a pan, add water.
- Add salt, chili, fennel, ginger powder, asafoetida, ginger, garlic, turmeric, bay leaves, cloves, cardamom, black cardamom, and cassia.
- Immerse the ribs and heat.
- Strain the liquid into a second pan and remove the spices.
- Add milk and saffron and cook for 30 minutes.
- Remove the ribs when they become tender.
- Add clarified butter to a frying pan and heat it.
- Place the cooked ribs.
- If there is any liquid, cook over medium flame.
- Pour this liquid into a bowl and use it as a sauce.
- Garnish the ribs with coriander.
— Specific Atributes of This Recipe:
Nutrition
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