Tabakh Maaz (Kashmiri style Lamb Ribs) | How to make Tabakh Maaz (Kashmiri style Lamb Ribs)

By Dhanya Samuel  |  4th Jul 2016  |  
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  • Tabakh Maaz (Kashmiri style Lamb Ribs), How to make Tabakh Maaz (Kashmiri style Lamb Ribs)
Tabakh Maaz (Kashmiri style Lamb Ribs)by Dhanya Samuel
  • Prep Time

    15

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

18

0





About Tabakh Maaz (Kashmiri style Lamb Ribs)

A very traditional preparation of the region, Tabakh Maaz is one of the integral dishes of a wazwan.

Tabakh Maaz (Kashmiri style Lamb Ribs), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Tabakh Maaz (Kashmiri style Lamb Ribs) is just mouth-watering. This amazing recipe is provided by Dhanya Samuel. Be it kids or adults, no one can resist this delicious dish. How to make Tabakh Maaz (Kashmiri style Lamb Ribs) is a question which arises in people's mind quite often. So, this simple step by step Tabakh Maaz (Kashmiri style Lamb Ribs) recipe by Dhanya Samuel. Tabakh Maaz (Kashmiri style Lamb Ribs) can even be tried by beginners. A few secret ingredients in Tabakh Maaz (Kashmiri style Lamb Ribs) just makes it the way it is served in restaurants. Tabakh Maaz (Kashmiri style Lamb Ribs) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Tabakh Maaz (Kashmiri style Lamb Ribs).

Tabakh Maaz (Kashmiri style Lamb Ribs)

Ingredients to make Tabakh Maaz (Kashmiri style Lamb Ribs)

  • 500 gms lamb ribs; cut into 2-3 pieces
  • 2 inch cinnamon bark
  • 3 black cardamom
  • 5 Green Cardamom
  • 2 dried bay leaf
  • 1 tbsp Cumin seeds
  • 1 tbsp crushed fennel seeds
  • ½ tbsp dried ginger powder
  • A pinch of asafoetida/hing
  • 2 large garlic cloves; crushed
  • 1 tsp turmeric powder
  • Salt, to season
  • 1 cup milk
  • 2-3 tbsp ghee/clarified butter

How to make Tabakh Maaz (Kashmiri style Lamb Ribs)

  1. In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
  2. Bring to boil and remove the scum that floats on the surface.
  3. Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
  4. Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
  5. Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
  6. Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
  7. Serve warm.

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