Kashmiri Tabak Maaz
Lamb breast ribs simmered gently with aromatic spices, dried carefully and shallow-fried to a golden crust.
Tabak maaz is a Kashmiri rib dish. Methods differ between cooks; this home version uses a light milk-and-water simmer followed by frying.
Start cooking ↓ Ingredients
Metric and household measures: 1 tbsp = 15 ml; 1 tsp = 5 ml.
Servings
These quantities make 4 servings. Use the measured ingredients below. If changing the batch size, keep piece thickness and doneness checks the same; pan size and cooking time do not scale directly with ingredient weight.
Before you start
Check ingredients
Ask the butcher for breast-rib pieces, not thick loin chops.
Flat butcher-cut lamb breast-rib pieces for Kashmiri tabak maaz on a clean dedicated raw-meat board, wide flat rectangular sections with parallel rib bones and a modest surface layer of fat Prepare carefully
Use a wide saucepan so the ribs can simmer without being tightly packed.
Wide milk pan Plan the method
Keep the simmer gentle to prevent the milk from catching.
Flat lamb breast-rib sections simmering gently in pale milk diluted with water, fennel, green cardamom, cinnamon and cloves in a wide stainless saucepan Set up the kitchen
Drain and dry the cooked ribs very well before they meet hot fat.
Cooked pale flat lamb breast-rib pieces draining on a wire rack above a tray, a clean paper towel gently patting one dry
Step-by-step cooking method
1 Prepare ribs
Trim loose scraps and pat the ribs dry. Keep some surface fat for flavour and texture.
Flat butcher-cut lamb breast-rib pieces for Kashmiri tabak maaz on a clean dedicated raw-meat board, wide flat rectangular sections with parallel rib bones and a modest surface layer of fat 2 Make the simmering liquid
Put milk, water, fennel, dried ginger, cardamom, cloves, cinnamon and salt in a wide pan.
Flat lamb breast-rib sections simmering gently in pale milk diluted with water, fennel, green cardamom, cinnamon and cloves in a wide stainless saucepan 3 Add and heat
Add the ribs and bring slowly to a gentle simmer. Skim the surface if necessary.
Flat lamb breast-rib sections simmering gently in pale milk diluted with water, fennel, green cardamom, cinnamon and cloves in a wide stainless saucepan 4 Tenderise
Cover loosely and simmer for 50–70 minutes until the meat is tender when pierced. Add hot water if the ribs are no longer mostly covered.
Flat lamb breast-rib sections simmering gently in pale milk diluted with water, fennel, green cardamom, cinnamon and cloves in a wide stainless saucepan 5 Drain safely
Lift the ribs onto a rack or plate. Let steam escape and pat the surfaces dry; keep away from ready-to-eat food while handling utensils.
Cooked pale flat lamb breast-rib pieces draining on a wire rack above a tray, a clean paper towel gently patting one dry 6 Warm the frying pan
Heat ghee in a wide heavy pan over medium heat. It should be hot enough to sizzle gently, without smoking.
Wide pan oil 7 Brown in batches
Fry ribs for 3–5 minutes on each broad side until golden and crisp. Avoid crowding, and check the middle is thoroughly hot before serving.
Uncoated cooked flat lamb breast-rib sections shallow-frying in a little ghee in a wide heavy skillet, golden crisp broad faces, tongs turning one 8 Serve
Drain briefly and serve straight away as part of a rice meal. Offer other wazwan-style dishes separately so the crisp ribs retain their texture.
Finished dish and serving reference
Tips & fixes
- Spluttering: dry the simmered ribs thoroughly before frying.
- Tough ribs: extend the gentle simmer rather than frying longer.
- Dark crust before crisping: reduce the heat and cook smaller batches.
Heat guide
Start on medium heat where the method calls for frying, then lower to a gentle simmer. Reduce heat if food catches or fat smokes; use the stated texture and doneness cues rather than the clock alone.
Storage
Cool leftovers promptly in shallow containers, refrigerate and use within 48 hours or freeze. Reheat only the portion needed until steaming hot throughout. Follow ingredient use-by dates if sooner.
Variations
- Use neutral oil with a small amount of ghee for a less buttery finish.
- For a lighter finish, brush with ghee and grill on a tray, watching closely.
Nutrition
Approximate values per serving, excluding optional accompaniments. Ingredient brands, edible meat yield, absorbed fat and portion sizes change the result.
| Energy | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 550 kcal | 33 g | 8 g | 42 g |
FAQs
Can I prepare this ahead?
Cool leftovers promptly in shallow containers, refrigerate and use within 48 hours or freeze. Reheat only the portion needed until steaming hot throughout. Follow ingredient use-by dates if sooner.
Can I change the ingredients?
Use the variations below as a starting point. Ingredient changes alter flavour, texture, allergens and the nutrition estimate.
How do I know it is ready?
Fry ribs for 3–5 minutes on each broad side until golden and crisp. Avoid crowding, and check the middle is thoroughly hot before serving.
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