Tabak Maaz
Tender lamb ribs simmered in an aromatic milk and spice bath, then shallow-fried in ghee until perfectly crisp and golden. A celebrated delicacy from the heart of Kashmiri Wazwan cuisine.
For 4 servings
4 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Simmering Liquid
- b.Wash the lamb ribs thoroughly under cold running water and pat them dry.
- c.In a wide, heavy-bottomed pan or Dutch oven, combine the lamb ribs, full-fat milk, water, salt, turmeric powder, fennel powder, dry ginger powder, and asafoetida.
- d.Add the whole spices: lightly crushed green and black cardamom pods, cloves, and the cinnamon stick.
- e.Stir gently to ensure the ribs are submerged and the spices are well-distributed.
- 2
Step 2
- a.Simmer the Ribs until Tender
- b.Place the pan over medium-high heat and bring the mixture to a gentle boil.
- c.Once boiling, immediately reduce the heat to low, cover the pan with a lid, and let it simmer for 45-50 minutes.
- d.Check occasionally to prevent the milk from scorching at the bottom. The ribs should be fork-tender but still hold their shape. The liquid will reduce and thicken, coating the ribs.
- e.Carefully remove the tender ribs from the pan using tongs and arrange them in a single layer on a wire rack to cool and air-dry for at least 20-30 minutes. This step is crucial for achieving a crispy exterior.
- 3
Step 3
- a.Shallow-Fry the Ribs
- b.Heat the ghee in a wide, shallow pan (kadai) over medium-high heat. The ghee is ready when a small drop of water sizzles and evaporates instantly.
- c.Carefully place the air-dried ribs into the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
- d.Fry for 3-5 minutes on each side, turning them gently, until they are a deep golden-brown and crisp all over.
- e.Once fried, remove the ribs with a slotted spoon and place them on a plate lined with paper towels to drain any excess ghee.
- 4
Step 4
- a.Serve Hot
- b.Arrange the hot and crispy Tabak Maaz on a serving platter.
- c.Serve immediately as a standalone appetizer or as a part of a traditional Kashmiri Wazwan meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the ribs are simmered until just tender. If they are overcooked, they will fall apart during frying.
- 2Do not skip the air-drying step. It is essential for achieving a perfectly crispy exterior.
- 3Fry in batches to maintain the temperature of the ghee, ensuring the ribs fry evenly and don't become greasy.
- 4The leftover milk and spice mixture (yakhni) is very flavorful. Strain it and use it as a stock for curries or pulao.
- 5For the best flavor, use lamb ribs with a good layer of fat.
- 6To save time, you can simmer the ribs in a pressure cooker for 4-5 whistles on medium heat. Allow the pressure to release naturally.
Adapt it for your goals.
Spicier Version
For a bit of heat, add 1-2 slit green chilies or a pinch of Kashmiri red chili powder to the milk mixture while simmering.
Alternative MeatAlternative Meat
This recipe works wonderfully with mutton ribs as well. You may need to increase the simmering time slightly to ensure they are tender.
Herbaceous AromaHerbaceous Aroma
Add one bay leaf (tej patta) to the simmering liquid for an extra layer of complex aroma.
Why this is on our healthy list.
Rich in High-Quality Protein
Lamb is an excellent source of complete protein, containing all essential amino acids required for building and repairing muscles, tissues, and supporting overall body function.
Source of Essential Minerals
This dish provides vital minerals like iron, crucial for red blood cell formation and preventing anemia, and zinc, which plays a key role in immune system health and wound healing.
Aromatic Spice Benefits
The spices used, such as ginger, fennel, and cardamom, are known in traditional medicine for their digestive and anti-inflammatory properties, aiding digestion and adding health benefits beyond flavor.
Frequently asked questions
Tabak Maaz is a classic dish from Kashmiri Wazwan, the traditional multi-course feast. It consists of lamb ribs that are first simmered in milk and aromatic spices until tender, and then shallow-fried in ghee until crisp and golden brown.