Tabak Maaz Recipe

Tabak Maaz
Kashmiri Twice Cooked Lamb Ribs
Submitted By: Taz


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
⅛ tsp Saffron Threads (Kesar)

  1. Season lamb ribs on all sides with kosher salt and pepper - Set aside for 5 minutes
  2. 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
  3. 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)
  4. 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
  5. 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
  6. 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!
  7. Drizzle the reduction over ribs as garnish or serve on the side
  8. Serve hot along with chapatti, naan, or basmati rice, salad and pickle of choice - OR as part of a Kashmiri Grand Feast (AKA Wazwaan)

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