Best 3 Tabak Maaz Kashmiri Fried Lamb Ribs Recipes
**Discover the Culinary Delights of Tabak Maaz: A Journey Through Kashmiri Cuisine**
Embark on a culinary expedition to the heart of Kashmir, where tabak maaz, a delectable delicacy, awaits your taste buds. This traditional dish, crafted from succulent lamb ribs, is a symphony of flavors that has captivated the hearts of food enthusiasts for generations. Prepared with a blend of aromatic spices, yogurt, and tender lamb, tabak maaz embodies the essence of Kashmiri cuisine, a harmonious fusion of bold flavors and rich textures.
**Unraveling the Secrets of Tabak Maaz: A Culinary Exploration**
Prepare to tantalize your taste buds with a selection of tabak maaz recipes that showcase the diverse culinary traditions of Kashmir. Dive into the classic tabak maaz recipe, where lamb ribs are marinated in a fragrant yogurt-based mixture and grilled to perfection, revealing a symphony of smoky and savory notes. Discover the unique tabak maaz yakhni, a soul-warming soup that combines tender lamb ribs with a flavorful yogurt broth, creating a comforting and aromatic dish perfect for chilly evenings.
**Additional Culinary Treasures to Enchant Your Palate**
Beyond tabak maaz, this article unveils a treasure trove of Kashmiri culinary gems. Explore the traditional Kashmiri dum aloo recipe, where baby potatoes are braised in a rich yogurt gravy, resulting in a delightful interplay of tangy and creamy flavors. Indulge in the aromatic rista, succulent meatballs simmered in a flavorful tomato-based sauce, a dish that embodies the essence of Kashmiri home cooking.
**A Culinary Journey of Discovery and Delight**
As you delve into these tabak maaz recipes and other Kashmiri culinary delights, prepare to embark on a journey of discovery, where each dish unveils a new layer of this vibrant cuisine. Experience the warmth and hospitality of Kashmiri cooking, where every meal is a celebration of life and tradition.
TABAK MAAZ - FRIED LAMB RIBS
Ribs are marinated in spiced yogurt par-boiled and pan-fried. Learn the recipe of Tabak Maaz - Fried Lamb Ribs by vahchef.
Provided by johsna69
Time 50m
Yield 2 persons
Number Of Ingredients 0
Steps:
- Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed . Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat. Take half litre water and half cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender and almost all water gets absorbed. Remove the meat pieces and set aside. Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. Serve the dish hot.
Nutrition Facts : Calories 289, Fat 21, Protein 25, Cholesterol 97, Sodium 72
TABAKH MAAZ (KASHMIRI STYLE LAMB RIBS)
Steps:
- In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
- Bring to boil and remove the scum that floats on the surface.
- Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
- Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
- Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
- Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
- Serve warm.
LAMB OR GOAT RIBS "TABAK MAAZ" STYLE
Kashmiri-style lamb or goat ribs simmered in spiced tumeric milk and browned crisp in ghee. Serves 6-8 as an appetizer or 4 as a main dish.
Provided by Alan
Categories Appetizer Main Course
Number Of Ingredients 19
Steps:
- Lightly toast the toast the ingredients for the spice blend, then roughly crush in a mortar and pestle, or by pulsing in a spice grinder. Just break the spices up a bit to release their aroma-don't make them into powder. Combine the spices, onion, garlic, ginger, bay leaves and salt with the water in a soup pot, bring to a simmer, then turn off the heat and cool.
- Add the ribs and milk to the liquid and refrigerate overnight (optional). If, for some reason, the ribs aren't barely covered with liquid, add a little extra water to barely cover them.
- Bring the ribs to a simmer, turn the heat to low, and cook for an hour on the lowest heat possible. Do not allow the ribs to boil or they could fall apart.
- Test to see if the ribs are done by wiggling a bone-it should move freely, but they should not be falling apart. Allow the ribs to cool in the still-hot liquid for 45 minutes.
- Remove the ribs and dry very well. From here the ribs can be prepared days ahead of time.
- Brown the ribs crisp in the ghee on both sides and serve the hot garnished with cilantro and finishing salt.
Tips:
- To make the most tender Tabak Maaz, choose lamb ribs that are young and have a good amount of meat on them.
- Be sure to marinate the ribs for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
- When frying the ribs, use a heavy-bottomed pan or skillet to prevent them from sticking.
- Cook the ribs over medium heat so that they have time to cook through without burning.
- To achieve a crispy texture, fry the ribs until they are golden brown on both sides.
- Serve the Tabak Maaz immediately with your favorite dipping sauce.
Conclusion:
Tabak Maaz is a delicious and easy-to-make dish that is perfect for any occasion. With its tender meat and crispy texture, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook lamb, give Tabak Maaz a try - you won't be disappointed!
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