Tabak Maaz
An authentic non-vegetarian recipe from Jammu And Kashmir, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
800g Lamb ribs, cut into individual pieces
400ml Full-fat milk
80ml Ghee
8g Fennel powder (saunf)
5g Dry ginger powder (sonth)
6g Kashmiri red chilli powder
3g Turmeric powder
6piece Cardamom pods
1piece Cinnamon stick
4piece Cloves
2piece Bay leaves
10g Salt
300ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the lamb ribs and make shallow cuts on the meat to help the spices penetrate during cooking.
Click to mark as complete
In a large, wide pot, combine the lamb ribs with milk, water, fennel powder, dry ginger powder, turmeric, cardamom pods, cinnamon, cloves, bay leaves, and salt.
Click to mark as complete
Bring to a boil over high heat, then reduce to medium-low. Cook uncovered for 45–50 minutes, turning the ribs occasionally, until the milk has completely evaporated and the ribs are tender.
Click to mark as complete
Once the milk evaporates, the ribs will begin to fry in the residual fat from the lamb and milk solids. Continue cooking for 5 minutes, turning to coat the ribs in the caramelised milk solids.
Click to mark as complete
Remove the ribs from the pot and set aside. Discard the whole spices.
Click to mark as complete
Heat ghee in a large flat pan (tawa) over medium-high heat.
Click to mark as complete
Add the Kashmiri red chilli powder to the ghee and stir for 30 seconds to bloom the spice.
Click to mark as complete
Place the par-cooked ribs in the ghee. Fry for 4–5 minutes on each side, pressing gently, until they develop a deep golden-red crust.
Click to mark as complete
The ribs should be crispy on the outside and fall-off-the-bone tender inside. Drain on paper towels.
Click to mark as complete
Serve hot as a starter or as part of a Wazwan feast, garnished with sliced onions and lemon wedges.
Click to mark as complete
Chef's Tips
The two-stage cooking method — first simmering in spiced milk, then frying in ghee — is what makes tabak maaz unique; do not skip either step.
Kashmiri red chilli powder gives the dish its characteristic vibrant red colour without excessive heat; do not substitute with regular chilli powder.
The milk must be allowed to evaporate completely before frying — any residual moisture will cause the ghee to splatter dangerously.
Tabak maaz is a centrepiece dish in the traditional Kashmiri Wazwan feast and is best served immediately while the crust is still crispy.
About This Dish
Tabak Maaz is a traditional non-vegetarian dish from Jammu And Kashmir, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The two-stage cooking method — first simmering in spiced milk, then frying in ghee — is what makes tabak maaz unique; do not skip either step. - Kashmiri red chilli powder gives the dish its characteristic vibrant red colour without excessive heat; do not substitute with regular chilli powder. - The milk must be allowed to evaporate completely before frying — any residual moisture will cause the ghee to splatter dangerously. - Tabak maaz is a centrepiece dish in the traditional Kashmiri Wazwan feast and is best served immediately while the crust is still crispy.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard