TABAK MAAZ (KASHMIRI FRIED LAMB RIBS)
This recipe is from Kashmir, in India, and is a component of the formal grand feast called Wazawan. Wazawan is a 36-course rich and delicious meal, the trend of which started with the Wazas (the master chefs of Kashmir and the descendants of the cooks who migrated from Samarkand to Kashmir in the 15th century). Wazawan consists of mostly non-vegetarian dishes.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
- Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
- When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
- Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
- Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
- Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.
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Mb Milb
[email protected]This Tabak Maaz recipe was a hit at my last dinner party! The ribs were tender and juicy, and the marinade gave them an amazing flavor. My guests raved about it, and I'm sure I'll be making it again soon.
DM Mahbubur Rahman Ovi vai
[email protected]I was looking for a new lamb dish to try, and I'm so glad I found this recipe for Tabak Maaz. The ribs were so tender and flavorful, and the yogurt sauce was the perfect complement. I'll definitely be making this again!
Gandhi Das
[email protected]Just made Tabak Maaz for the first time, and it was delicious! The flavors were incredible, and the ribs were cooked perfectly. Will definitely be making this again!
Arudunnu ewa Ajoke
[email protected]I tried making Tabak Maaz for dinner last night, and it turned out amazing! The lamb ribs were fall-off-the-bone tender, and the marinade gave them so much flavor. My family loved it, and we'll definitely be making this dish again.
Sumon Mia
[email protected]This Kashmiri-style fried lamb ribs dish, known as Tabak Maaz, was an absolute delight! The ribs were incredibly tender and juicy, with a crispy outer layer that provided an excellent textural contrast. The flavors were rich and complex, with a perfe