Tabak Maaz | How to make Tabak Maaz

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ByBindiya Sharma
Created on 19th Feb 2016
  • Tabak Maaz, How to make Tabak Maaz
  • Tabak Maaz | How to make Tabak Maaz (14 likes)

  • 0 reviews
    Rate It!
  • 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.

The delicious and mouthwatering Tabak Maaz is a famous dish of Jammu and Kashmir and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Tabak Maaz is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Tabak Maaz. Bindiya Sharma shared this Tabak Maaz recipe which is perfect to serve for 5 people. The step by step process with pictures will help you to know how to make the delicious Tabak Maaz. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Tabak Maaz recipe at your home and surprise your family and friends.

  • Prep Time10mins
  • Cook Time60mins
  • Serves5People
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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