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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.
For 4 servings
Prepare the Simmering Liquid
Simmer the Ribs until Tender
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.
This kashmiri recipe takes 75 minutes to prepare and yields 4 servings. At 844.07 calories per serving with 35.37g of protein, it's a moderately challenging recipe perfect for appetizer or side.
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Shallow-Fry the Ribs
Serve Hot
For a bit of heat, add 1-2 slit green chilies or a pinch of Kashmiri red chili powder to the milk mixture while simmering.
This recipe works wonderfully with mutton ribs as well. You may need to increase the simmering time slightly to ensure they are tender.
Add one bay leaf (tej patta) to the simmering liquid for an extra layer of complex aroma.
Lamb is an excellent source of complete protein, containing all essential amino acids required for building and repairing muscles, tissues, and supporting overall body function.
This dish provides vital minerals like iron, crucial for red blood cell formation and preventing anemia, and zinc, which plays a key role in immune system health and wound healing.
The spices used, such as ginger, fennel, and cardamom, are known in traditional medicine for their digestive and anti-inflammatory properties, aiding digestion and adding health benefits beyond flavor.
Tabak Maaz is a classic dish from Kashmiri Wazwan, the traditional multi-course feast. It consists of lamb ribs that are first simmered in milk and aromatic spices until tender, and then shallow-fried in ghee until crisp and golden brown.
Tabak Maaz is an indulgent dish, rich in protein and fats from the lamb and ghee. While it's a good source of protein and minerals like iron and zinc, it is high in calories and saturated fat, so it should be enjoyed in moderation as part of a balanced diet.
A single serving of Tabak Maaz (approximately 3 pieces or 150g) contains around 450-550 calories, primarily from the lamb ribs and the ghee used for frying.
This usually happens if the ribs are overcooked during the simmering stage. Cook them until they are just fork-tender but still firm enough to hold their shape. Also, be gentle when turning them in the pan.
Yes, a pressure cooker can significantly reduce the simmering time. Cook the ribs with the milk and spices for about 4-5 whistles on medium heat. Let the pressure release naturally before proceeding to the air-drying and frying steps.
The leftover liquid is a highly flavorful stock called yakhni. Do not discard it! Strain it to remove the whole spices and use it as a delicious base for other Kashmiri dishes like Yakhni Pulao or as a stock for mutton curries.
You can complete the simmering and air-drying steps ahead of time. Store the boiled ribs in an airtight container in the refrigerator for up to 2 days. Fry them just before you are ready to serve to ensure they are hot and crispy.
This recipe goes great with these complete meals
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