Tabak Maaz Recipe
Tabak Maaz
Kashmiri Twice Cooked Lamb Ribs
Submitted By: Taz
Ingredients:
4 lbs Lamb Ribs -OR- 3 lbs Lamb Shoulder Cops (Bhed)
½ Cup Whole Milk (Doodh)
4 Tbs Butter (Makhan)
4-6 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - minced
1 Tbs Fennel Seed (Saunf) – roasted and ground into a fine power
1 tsp Turmeric Powder (Haldi)
½ tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri Mirch
/
Deghi Mirch)
¼ tsp Red Chile Powder (Lal Mirchi)
2 Green Cardamom Pods (Choti Elaichi)
2 Black Cardamom Pods (Badi Elaichi)
4 Cloves (Laung)
2 Indian Bay Leaves (Tej Patta)
1 Cinnamon Stick (Dalchini)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste
Water as needed
-OPTIONAL-
⅛ tsp Saffron Threads (Kesar)
Preparation:
- Season lamb ribs on all sides with kosher salt and pepper - Set aside for 5 minutes
- Place a large skillet, wok, or kadahi over medium-high heat - Add ribs, milk, garlic, ginger, ground fennel seed, turmeric, kashmiri chile powder/paprika, red chile powder, cardamom pods, cloves, bay leaves, cinnamon stick, and saffron (if using) along with ½ cup water
- Bring to a boil - Reduce heat to a simmer and allow to cook, turning ribs occasionally, for 45 minutes or until meat is cooked through and tender (add water as necessary to keep mixture from drying out)
- Remove the ribs from pan and set aside - Increase heat to medium-high and reduce liquid to almost zero all the while keeping it moving to avoid scorching - Remove cardamom pods, cloves, cinnamon stick, and bay leaves
- Add ½ cup water to deglaze the pan (lightly scrape the bottom with a spatula to loosen ‘fond’) - Increase heat to medium-high and continue to cook until liquid is reduced by at least half - Adjust seasoning
- Place a clean skillet over medium heat - Add butter to pan - Once butter is hot, fry the ribs, flipping once, until 'crisp' and desired color (add additional butter as necessary) - NOTE: BE GENTLE, you don't want to break up the ribs!
- Drizzle the reduction over ribs as garnish or serve on the side
- Serve hot along with chapatti, naan, or basmati rice, salad and pickle of choice - OR as part of a Kashmiri Grand Feast (AKA Wazwaan)
