Wednesday, February 9, 2011

Recipe for Tabak Maaz.

Tabak maaz ( or fried lamb limbs) is a kashmiri speciality.

Lamb ribs - 1 kg
Milk - 1/2 Ltr
Black Cardamom (badi elaichi) - 5-6  (ground)
Green Cardamom (elaichi) - 5-6  (ground)
Cinnamon (dal chini) - 1/2 tsp
Bay Leaves (tez patta) - 3-4
Roasted cumin (zeera) powder - 1 tsp
Cumin seeds (zeera) - 1-2 tsp
Cloves (laung) - 2-3 (ground)
Dry Ginger powder - 1tsp
Asafoetida (hing) powder - A pinch
Garam masala - 2 tsp
Ghee - to fry
Oil - 1tbsp
Salt - to taste

PS: There are two ways of making tabak maaz. 
  • One in which we marinate using yoghurt and spices and keep it over night.
  • The second way is to cook it in milk simmer in yogurt sauce, then pan fry them. I'll go with the second one as it is easier specially when you have not planned to make it before hand.
  • While buying ribs for making tabak maaz choose ribs which have plenty of meat and are short in size.

  • Heat oil in a pressure cooker and add the lamb ribs.Add badi elaichi,elaichi, ginger powder,hing,dalchini,tez patta, zeera powder, zeera,laung along with salt.
  • Now add milk and 1/2 cup water. 
  • Pressure cook for 7-8 mins. 
  • Let the pressure ease out and check if the meat is tender and the milk has been absorded completely.If not you could boil till the gravy is absorbed. 
  • Now heat ghee in a frying pan add some tej patta and 1/2 tsp badi elaichi in it. 
  • Deep fry the limbs 2 at a time. Be careful not to break the pieces.
  • You could wrap the end of the limbs in silver foil. 
  • Serve hot.

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