Kashmiri Tabak Maaz
Crispy, melt-in-your-mouth tender lamb ribs simmered in aromatic milk and spices, then shallow-fried in ghee until golden. This traditional Wazwan delicacy offers an unforgettable richness of texture and flavor.
110min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lamb ribs thoroughly and place them in a heavy-bottomed pot.
2
Add milk, water, green cardamom, black cardamom, cloves, cinnamon stick, fennel powder, ginger powder, and salt.
3
Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the lamb is exceptionally tender and the liquids have reduced.
4
Remove the ribs from the remaining broth and let them cool completely so they firm up.
5
Heat pure ghee in a wide pan or skillet over medium heat.
6
Place the cooked lamb ribs in the hot ghee and shallow-fry them on medium-low heat, turning occasionally, until both sides turn a deep, crispy golden brown.
7
Sprinkle Kashmiri red chilli powder over the ribs during the final minute of frying for a vibrant color and mild kick.
8
Remove from the pan, drain excess ghee on paper towels, and serve hot as a rich appetizer.
Ingredients
1 kg lamb ribs, cut into individual rib pieces
2 cups whole milk
3 tablespoons pure ghee
4-5 green cardamom pods
2 black cardamom pods
4-5 cloves
1-inch cinnamon stick
1 tablespoon fennel powder (saunf)
1 teaspoon dry ginger powder (sonth)
1 teaspoon Kashmiri red chilli powder
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.