Tabak Maaz | How to make Tabak Maaz

By Bindiya Sharma  |  19th Feb 2016  |  
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  • Tabak Maaz, How to make Tabak Maaz
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About Tabak Maaz Recipe

Lamb ribs simmered in Milk till tender and flash fried till crisp...a Kashmiri delicacy that can be served as a starter/side dish.

The delicious and mouthwatering Tabak Maaz is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Tabak Maaz is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Tabak Maaz. Bindiya Sharma shared Tabak Maaz recipe which can serve 5 people. The step by step process with pictures will help you learn how to make the delicious Tabak Maaz. Try this delicious Tabak Maaz recipe at home and surprise your family and friends. You can connect with the Bindiya Sharma of Tabak Maaz by commenting on the page. In case you have any questions around the ingredients or cooking process. The Tabak Maaz can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Tabak Maaz with other users

Tabak Maaz

Ingredients to make Tabak Maaz

  • 1 kg Lamb ribs(with the fat on them)
  • a large stock pot of boiling water
  • 1 tsp red chilli powder
  • 1/2 cup Fresh, thick yogurt
  • ghee for frying
  • salt to taste
  • A pinch of asafoetida
  • 2 bay leaves
  • 1 tsp garam masala
  • 1 tsp ginger powder(saunth)
  • 1 tsp fennel seeds(saunf)
  • 4-5 cloves(laung)
  • 2 cinnamon sticks(dalchini)
  • 2 Green cardamom(choti elaichi)
  • 4 Black cardamom(moti elaichi)
  • 2 cups milk
  • Silver varq for garnishing if desired

How to make Tabak Maaz

  1. Immerse the ribs in the stock pot of boiling water, cover and cook for 10 minutes. Drain and wash well under running water.
  2. In another pot bring the Milk to a boil with 1 cup of water, add in the spices- cardamoms, cinnamon, cloves, fennel, ginger, garam masala, bay leaves, asafoetida and salt.
  3. Add in the ribs.Simmer over low heat till meat is cooked and the Milk is absorbed.
  4. Alternatively you can cook the meat in the pressure cooker for a couple of whistles, release pressure and cook over low heat till Milk dries up.
  5. Remove the cooked mutton ribs and drain well.
  6. In a large bowl combine the curd, red chilli powder and a little salt. Whip till smooth.
  7. Heat ghee in a heavy pan. Dip the ribs individually in the curd-chilli mixture and fry over medium heat till golden brown.
  8. Garnish with varq and serve immediately as the fatty part of the ribs tastes best when hot.

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