Tender lamb ribs simmered in an aromatic milk and spice bath, then shallow-fried in ghee until perfectly crisp and golden. A celebrated delicacy from the heart of Kashmiri Wazwan cuisine.
Juicy, flavorful minced mutton kebabs, seasoned with a blend of aromatic spices and fresh herbs, then grilled to perfection. A classic Mughlai appetizer that's smoky, tender, and irresistible.
A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
About Tabak Maaz, Mutton Seekh Kebab and Lavasa Bread
Crispy Tabak Maaz and aromatic Mutton Seekh Kabab with soft Lavasa – a protein-packed, melt-in-mouth delight!
This kashmiri dish is perfect for lunch. With 1787.87 calories and 70.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 Black Cardamom Pods (Lightly crushed)
4 Cloves
1 inch Cinnamon Stick
Instructions
1
Prepare the Simmering Liquid
Wash the lamb ribs thoroughly under cold running water and pat them dry.
In a wide, heavy-bottomed pan or Dutch oven, combine the lamb ribs, full-fat milk, water, salt, turmeric powder, fennel powder, dry ginger powder, and asafoetida.
Add the whole spices: lightly crushed green and black cardamom pods, cloves, and the cinnamon stick.
Stir gently to ensure the ribs are submerged and the spices are well-distributed.
2
Simmer the Ribs until Tender
Place the pan over medium-high heat and bring the mixture to a gentle boil.
Once boiling, immediately reduce the heat to low, cover the pan with a lid, and let it simmer for 45-50 minutes.
Check occasionally to prevent the milk from scorching at the bottom. The ribs should be fork-tender but still hold their shape. The liquid will reduce and thicken, coating the ribs.
Carefully remove the tender ribs from the pan using tongs and arrange them in a single layer on a wire rack to cool and air-dry for at least 20-30 minutes. This step is crucial for achieving a crispy exterior.
3
Shallow-Fry the Ribs
Heat the ghee in a wide, shallow pan (kadai) over medium-high heat. The ghee is ready when a small drop of water sizzles and evaporates instantly.
Carefully place the air-dried ribs into the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 3-5 minutes on each side, turning them gently, until they are a deep golden-brown and crisp all over.
Once fried, remove the ribs with a slotted spoon and place them on a plate lined with paper towels to drain any excess ghee.
4
Serve Hot
Arrange the hot and crispy Tabak Maaz on a serving platter.
Serve immediately as a standalone appetizer or as a part of a traditional Kashmiri Wazwan meal.
471cal
23gprotein
8gcarbs
39gfat
Ingredients
500 g Mutton Keema (minced mutton, preferably with 20% fat)
1 medium Onion (finely grated and all water squeezed out)
1.5 tbsp Ginger Garlic Paste
3 pcs Green Chilli (finely chopped)
3 tbsp Coriander Leaves (freshly chopped)
2 tbsp Mint Leaves (freshly chopped)
2 tbsp Besan (lightly roasted until aromatic)
1 tsp Garam Masala
1 tsp Coriander Powder
1 tsp Cumin Powder (roasted)
1 tsp Red Chilli Powder (adjust to your spice preference)
1.25 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Oil (for grilling or pan-frying)
Instructions
1
Prepare the Kebab Mixture (10 minutes)
Grate the onion and place it in a cheesecloth or fine-mesh sieve. Squeeze or press firmly to remove every drop of water. This is the most critical step to ensure the kebabs bind well.
In a large mixing bowl, combine the mutton keema, squeezed onion, ginger-garlic paste, green chillies, coriander leaves, and mint leaves.
Add the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
Finally, add the lemon juice. Using your hands, mix everything thoroughly for 4-5 minutes until the mixture becomes uniform and slightly sticky, which helps in binding.
2
Process and Chill the Mixture (35 minutes)
Transfer the mixture to a food processor. Pulse 5-6 times for about 30 seconds, just until the mixture becomes finer and more paste-like. Avoid over-processing into a mush.
Scrape the mixture back into the bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). Chilling solidifies the fat, making the mixture firm and easy to shape.
3
Shape the Kebabs (10 minutes)
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
Lightly grease your palms with oil or water to prevent the mixture from sticking.
Divide the chilled mixture into 12 equal portions.
Take one portion, roll it into a ball, then thread it onto a skewer. Gently press and shape it into a long, even cylinder (about 4-5 inches long) around the skewer.
4
Cook the Kebabs (12-15 minutes)
Preheat a grill, grill pan, or heavy-bottomed skillet over medium-high heat. Brush the surface lightly with oil.
Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if necessary to avoid overcrowding.
Grill for 10-12 minutes, turning every 2-3 minutes, until the kebabs are evenly browned with char marks and are cooked through.
In the last 2 minutes of cooking, brush the kebabs lightly with the remaining oil to keep them moist and give them a nice glaze.
5
Rest and Serve (5 minutes)
Remove the cooked kebabs from the pan and let them rest on a plate for a couple of minutes. This allows the juices to redistribute.
Gently slide the kebabs off the skewers.
Serve hot with mint-coriander chutney, onion rings sprinkled with chaat masala, and lemon wedges.
4
Shape the Lavasa
Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5
Prepare for Baking
Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6
Bake the Bread
Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
Remove from the oven and transfer to a wire rack to cool slightly.
7
Serve
Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.
