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Tabak maaz
Milk-simmered fried lamb ribs
تبک ماز (tabak maaz): Kashmiri lamb ribs simmered in spiced milk, then fried in ghee until crisp
Ask any Kashmiri which wazwan course they would steal first and many will say tabak maaz: double ribs of lamb, gently poached in milk with fennel, cardamom and dry ginger until tender, then fried in ghee until the outside shatters while the inside stays soft and juicy. They arrive early in the feast, sometimes on the same trami (shared platter) as the seekh kebabs, and in Azad Kashmir and among Kashmiri families in Pakistan they are also a treat for Eid. The flavour is mild, milky and rich, the fat rendered almost to crackling. Rushing the frying in a cold pan is what spoils them; the ghee must be properly hot so the ribs crisp instead of soaking it up. Chef's tip: ask the butcher for a whole breast of lamb and cut it into two-rib strips yourself after poaching, when they slice neatly.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the ribs
- 2 ¼ lb lamb breast ribscut into strips of two ribs
- 2 cups whole milk
- 2 cups water
- 1 ½ tsp ground fennel
- 4 green cardamom podslightly crushed
- 4 cloves
- 1 bay leaf
- 1 ½ tsp salt
For frying
- 6 tbsp ghee
To serve
- 4 tbsp radish and walnut chutney or mint chutney (optional)
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Method
0/5 doneStep 1: Put 2 ¼ lb lamb breast ribs, 2 cups whole milk, 2 cups water, 1 ½ tsp ground fennel, 1 tsp ground dry ginger (sonth), 4 green cardamom pods, 4 cloves, 1 bay leaf and 1 ½ tsp salt in a wide pan and bring slowly to the boil over a medium heat, watching that the milk does not boil over.
5 minStep 2: Simmer uncovered on a low heat for about 1 hour, turning the ribs now and then, until they are tender and the liquid has almost completely evaporated. Watch the last 10 minutes so the milk solids do not burn.
60 minStep 3: Lift out the ribs and let them cool and dry on a rack for 5 minutes.
5 minStep 4: Heat 6 tbsp ghee in a heavy frying pan over a medium-high heat until shimmering. Fry the ribs in batches for 4–5 minutes, turning once, until deep golden and crisp all over.
10 minStep 5: Drain briefly on kitchen paper and serve at once with 4 tbsp radish and walnut chutney or mint chutney.
Nutrition per serving
- Calories
- 610 kcal
- Protein
- 32 g
- Carbs
- 7 g
- Fat
- 51 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tabak maaz take?
- About 90 minutes in total: 10 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of green cardamom pods?
- A pinch of ground cardamom per 2 pods.
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