Thursday, 2 August 2012

Tabak Maaz

Ingredients :

Lamb ribs - 1kg
Powdered aniseeds (saunf) - 1tsp
Dry ginger powder (shount)- 1tsp
Turmeric (haldi) - 1tsp
Powdered cinnamon - 1tsp
Cloves - 2nos
Ghee - 250gm
Garlic cloves 5-6
Salt - to taste.

Method :

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 1/2litre water and add garlic cloves, aniseed, ginger, turmeric, 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.

At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.

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  1. Inshallah going to try this recipe on Eid for our Kashmiri friends.

  2. Just hope that it turns out like the ones displayed in the picture.

  3. insha allah, it will:))))))))))


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