Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Lunch

Tabak Maaz

Traditional 3. Tabak Maaz recipe

🧺 Ingredients

• 1 kg lamb ribs (bone-in, 1000g)
• 280g Greek-style yogurt
• 2 tbsp ghee (30g)
• 1 tbsp oil (15ml)
• ½ tsp ground turmeric (1.5g)
• 6 green cardamom pods (crushed, 6g)
• ½ tsp ground cinnamon (1.5g)
• 4 bay leaves (2g)
• 2 tsp cumin seeds (3g)
• 2 tsp cloves (2g, crushed)
• 1 tsp ground ginger (3g)
• ½ tsp garam masala (1g)
• 1 tsp salt (5g)
• 1 cup milk (240ml)
• ½ cup water (120ml)
• 1 tbsp ghee for final frying (15g)
• Squeeze of lemon juice (½ lemon, 15ml)

👩‍🍳 How to make Tabak Maaz

1. Mix yogurt with turmeric, ½ tsp garam masala, 1 tsp salt, ground ginger, ground cinnamon
2. Whisk until smooth
3. Marinate lamb ribs in yogurt mixture, cover, refrigerate 15-20 min (minimum marinating)
4. In heavy-bottomed pot, heat 2 tbsp ghee + 1 tbsp oil on medium heat
5. Add whole spices (bay leaves, cardamom, cumin seeds, cloves), let crackle and release aroma (1 min)
6. Add marinated ribs with all yogurt marinade, stir to coat
7. Add 1 cup milk and ½ cup water
8. Bring to boil, then immediately reduce heat to low
9. Cover pot, simmer 60-70 min until ribs are "fall off the bone" tender
10. Meat should be very tender when pierced with fork
11. Remove ribs from gravy with slotted spoon, set aside on plate
12. Ribs can rest here 10-15 min (cool slightly for easier handling)
13. Heat 1 tbsp ghee in large flat pan (or two pans) on medium-high heat until very hot
14. Pat ribs dry with paper towel (removes excess moisture for crisping)
15. Place ribs in hot ghee, fry 3-4 min on one side without moving (one side caramelizes)
16. Flip carefully, fry other side 3-4 min until caramelized and crispy golden-brown
17. Ribs should develop crispy, golden exterior while remaining tender inside
18. Squeeze lemon juice over top
19. Serve hot
20. Visual cue: Caramelized golden-brown exterior on ribs, juicy tender meat inside, slight crispy crust, aromatic cardamom scent, tender enough to fall from bones
21. ---

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