Tabak maaz
Tabak maaz, from above
Non vegJammu and Kashmir

Tabak maaz

Lamb ribs simmered in spiced milk, then fried until crisp. Kashmir's most addictive bite.

90 minTime
41 gProtein each
mildSpice
Crisp ribs of the wazwan2 chapters · 1 min read

Make it your way

Grandma's wayMilk braised, ghee fried. Crisp lamb ribs.
The original
419kcalsame
41 gproteinsame
2 gfibresame
90minutessame

Classic tabak maaz.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)700 g lamb ribs, in pairs
Milk2 cups
Water1¼ cups
Whole spicesblack and green cardamom, cloves, cinnamon, bay leaves
Fennel seeds1 tbsp, powdered
Dry ginger powder (ground ginger)1 tsp
Asafoetidaa pinch
Turmeric (ground turmeric)¼ tsp
Gheefor frying
Saltto taste

Method

3 steps
  1. 1Simmer the ribs in milk and water with whole spices, fennel, dry ginger, asafoetida, turmeric and salt on low heat until tender and the liquid is almost gone, about 50 to 60 minutes.
  2. 2Lift the ribs out and let them cool and dry slightly.
  3. 3Heat ghee in a wide pan and fry the ribs on medium, turning, until crisp and deep golden.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Tabak maaz: a bread or rice, a side, something to drink and something sweet.

On the side Choek wangun40 min
On the side Monji haak25 min
To drink Kashmiri noon chai45 min
To drink South Indian filter coffee20 min
Something sweet Shufta40 min
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