Tabakh Maaz
Ribs (maaz) boiled in a spiced broth with milk, whole spices, and saffron until completely tender, then transferred to a flat pan and fried in ghee until the exterior caramelises to a rich golden crust and the bone ends become crisp enough to eat. Served as an early course at the Wazwan, it represents the transformation of a humble cut into something opulent through technique alone.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Build a full meal around Tabakh Maaz
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Lamb Rib |
|
2 tablespoons | Mustard oil |
|
1 | Bay Leaf |
|
3 | Cardamom , green pods |
|
1 | Cardamom Pod , black |
|
4 | Clove |
|
1 inch | Cinnamon stick |
|
1 teaspoon | Fennel , powder |
|
1 teaspoon | Ginger powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 cup | Water |
|
— | Salt , to taste |
Instructions
- 1 Heat mustard oil in a heavy-bottomed pot until it starts to smoke.
- 2 Add bay leaf, green cardamom, black cardamom, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
- 3 Add the lamb ribs and sear them on all sides until browned.
- 4 Add fennel powder, ginger powder, turmeric powder, red chili powder, and salt. Stir well to coat the meat with the spices.
- 5 Pour in the water and bring to a boil.
- 6 Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes until the meat is tender and the flavors are well absorbed.
- 7 Adjust seasoning if necessary and serve hot.
Tips
For a richer taste, cook the dish on low heat to allow the spices to infuse deeply into the meat.