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Succulent mutton ribs, first simmered with fragrant whole spices until incredibly tender, then fried in pure ghee to a perfect crisp. A celebrated dish from the heart of Kashmir, this is a meat lover's delight.
For 4 servings
Pressure Cook the Mutton Ribs
Shallow Fry to Perfection
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Succulent mutton ribs, first simmered with fragrant whole spices until incredibly tender, then fried in pure ghee to a perfect crisp. A celebrated dish from the heart of Kashmir, this is a meat lover's delight.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 619.88 calories per serving with 32.29g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish.
Serve Hot
After frying, sprinkle the hot ribs with a pinch of chaat masala or a Kashmiri red chili powder-salt mix for an extra layer of flavor.
While ribs (Tabakh Maaz) are traditional, you can also use mutton chops or small bone-in pieces for a similar preparation.
For a lower-fat version, brush the boiled and dried ribs with a little melted ghee and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and crisp.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent anemia and boost energy levels.
Mutton is packed with essential B vitamins, particularly B12 and Niacin (B3), which are vital for energy metabolism, brain function, and maintaining a healthy nervous system.
A single serving of Mutton Tash (approximately 160g) contains around 350-400 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
Mutton Tash is a rich, indulgent dish. While mutton is an excellent source of protein, iron, and B vitamins, this dish is high in saturated fat and calories due to the use of ghee for frying. It's best enjoyed in moderation as part of a balanced diet.
The best and most traditional cut is mutton ribs (chaap or tabakh). The combination of bone, meat, and fat makes them incredibly flavorful and perfect for this two-step cooking process.
Yes, you can. Boil the ribs in a large, heavy-bottomed pot with a lid. It will take significantly longer, about 1.5 to 2 hours, for the mutton to become tender. Ensure you add enough water to keep the ribs submerged.
The most common reason is moisture. The boiled ribs must be patted completely dry before frying. Another reason could be that the ghee was not hot enough, or the pan was overcrowded, causing the ribs to steam rather than fry.
The leftover stock is incredibly flavorful. You can use it as a base for Kashmiri Yakhni Pulao, make a simple mutton soup, or add it to other curries to enhance their flavor. Strain and freeze it for later use.