Kashmir is heaven on earth. People here are beautiful and humble like are their cuisines. Tabak maaz recipe (Kashmiri-style fried lamb ribs) is one of the famous and loved delicacies of Kashmir’s. Lamb is extensively used in Kashmiri cuisines. This is a typical dish, usually prepared during wedding ceremonies and any major ceremonies.
Tabak Maaz Ingredient:
- Rib cage (only the membranous part of the ribs, not the chop), un-separated – 1 kg
- Water – 5 liters
- Ground garlic – 4 1/2 tsp
- Salt to taste
- Cold water – 12 1/2 cups
- Dry ginger powder – 2 tsp
- Cloves – 8
- Black cardamom – 8
- Turmeric powder – 3 1/2 tsp
- Pure ghee – 2 1/2 cups
- Prepper corns- 5
- Coriander leaves
1. Take a thick vessel and bring the water to a boil and add the ribs. Boil it and remove the scum that rises to the surface carefully. Repeat this process of removing scum until the water is clear.
2. To this add the garlic and mix and continue to boil for another 10-15 minutes.
3. Now, add salt according to the taste and cook it with lid covered. Cook till the membrane between the ribs loosens.
4. Once done, drain the water(stock) but collect it and let it cool.
5. Do not discard this water (stock).
6. Take this stock in a vessel and add the chopped ribs, salt, dry ginger powder, cloves, black cardamoms and turmeric powder. Mix well.
7. Let it boil until soft.
8. Now, take the frying pan and add ghee and fry each piece of rib slices.
9. Fry until they are golden brown all over. Turn occasionally.
10. Once done garnish with crushed pepper and coriander.
This traditional Kashmir recipe
has a lip-smacking taste which will last long in your mouth. To know more about Kashmiri cuisine and rest of Indian cuisines login to Master Chefu