Tabak Maaz is a traditional Kashmiri delicacy prepared with tender mutton ribs. The ribs are first slow-cooked in milk infused with spices like fennel, ginger, and cardamom to absorb all the flavors. They are then fried in ghee until golden and crispy, enhancing the dish’s richness. The result is a crispy-on-the-outside, tender-on-the-inside delicacy. This dish is a festive favorite and an essential part of Kashmiri Wazwan cuisine. Serve it hot with rice or as a standalone appetizer.
Ingredients
For Cooking the Mutton Ribs:
- 1 kg mutton ribs (cut into individual pieces)
- 4 cups water
- 1 cup full-fat milk
- 2 teaspoons fennel powder
- 1 teaspoon dry ginger powder (saunth)
- 2 bay leaves
- 4-5 green cardamoms
- 4-5 cloves
- 1-inch cinnamon stick
- 1/2 teaspoon turmeric powder
- Salt to taste
For Frying:
- 2 tablespoons ghee (clarified butter) or mustard oil
- 1/2 teaspoon asafoetida (hing)
- 1 teaspoon Kashmiri red chili powder (optional)
Step-By-Step Preparation
Step 1: Prepare the Mutton Ribs
- Clean the mutton ribs thoroughly under running water and pat them dry.
- Trim excess fat but leave a thin layer intact for flavor and texture.
Step 2: Cook the Ribs
- In a large, heavy-bottomed pot or pressure cooker, add the ribs, water, and all the spices: fennel powder, dry ginger powder, bay leaves, green cardamoms, cloves, cinnamon stick, and turmeric powder. Add salt.
- Bring the mixture to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until the ribs are tender. If using a pressure cooker, cook for 4-5 whistles.
- Once the ribs are tender, add the milk and continue simmering for another 15-20 minutes, allowing the ribs to absorb the flavors.
- Remove the ribs from the liquid and let them cool slightly. Strain and reserve the cooking liquid for later use.
Step 3: Fry the Ribs
- Heat ghee or mustard oil in a large frying pan over medium heat. Add asafoetida to enhance the aroma.
- Place the cooked ribs in the pan in a single layer.
- Fry the ribs on medium-low heat until they turn golden brown and crispy, flipping them occasionally for even cooking.
Step 4: Add Finishing Touches
- Sprinkle Kashmiri red chili powder (optional) over the fried ribs for added color and flavor.
- Drizzle a little of the reserved cooking liquid into the pan to keep the ribs moist and enhance the taste.
Step 5: Serve
- Arrange the fried ribs on a platter. Garnish with freshly chopped coriander leaves, if desired.
- Serve hot with steamed rice, saffron pulao, or as part of a Kashmiri Wazwan meal.
Tips for the Perfect Tabak Maaz
- Use fresh, high-quality mutton ribs for the best flavor.
- Cook the ribs on low heat to allow the spices to penetrate thoroughly.
- Ensure the ribs are fried over medium heat to achieve a crispy texture without burning.
Enjoy this melt-in-your-mouth delicacy with your loved ones during festive occasions or special dinners.
