Tabak Maaz | How to make Tabak Maazby Bindiya SharmaCreated on 19th Feb 2016

  • Tabak Maaz, How to make Tabak Maaz
  • Tabak Maaz | How to make Tabak Maaz (12 likes)

  • By Bindiya Sharma
    Created on 19th Feb 2016

About Tabak Maaz

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

  • Prep Time10mins
  • Cook Time60mins
  • Serves5People
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


  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.