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Baked Tabak Maaz (Lamb Ribs) Recipe
This is our Restaurant recipe. The sauce is based on traditional Kashmir Tabak Maaz.
You may use either fresh or frozen ribs. There are two different phases to this recipe. During the first phase, we will poach the ribs with Papaya enzyme (Papain). During the second phase, we will bake the ribs.
Tabak Maaz (Lamb Ribs) Traditional Recipe
Ingredients
Par Cook
1. Lamb Ribs: 2 Pounds
2. Salt: ½ teaspoon
3. Cardamom seeds cracked open: 4
4. Green Papaya skin from raw Papaya: 3 Tablespoons
5. Water: 2 cups?
Kashmir Tabak Maaz Sauce
1. Hung Yogurt: ¼ cup
2. Dried ginger powder: 1 teaspoon
3. Powdered Fennel seeds: 2 teaspoon
4. Turmeric powder: ½ teaspoon
5. Ground Cinnamon: 1 teaspoon
6. Cardamom powder: 2 teaspoon.
7. Ground cloves: ¼ teaspoon
8. Salt: ½ teaspoon
9. Hing Asafetida: pinch
10. Degi Mirch (Paprika): 1 teaspoon
11. Ghee: 2 Tablespoons
Par Cook
Put all the ingredients in a stock pot. Add water to just cover every thing. Turn heat to medium. Pay attention, you do not want to rapidly increase the watertemperature. We need to reach 140º F. Now simmer for one hour between 140º F to 160º F. Use a skimmer to remove any scum that may rise to the top.
Remove the ribs from the water. Discard the cooking water.
Kashmir Tabak Maaz Sauce
Mix all the ingredients together. You will have to use a whisk to make a nice consistent sauce. Set aside.
Baking
1. Use a sharp knife and fingers to remove as much fat as possible. Be careful, don't let the ribs fall apart.
2. Spread out ribs in a roasting pan. Pour the Sauce over the ribs. Use fingers to smear the ribs with the sauce.
3. Cover the pan with with aluminum foil.
4. Preheat oven to 350º F. Bake for one hour.
5. Remove the Aluminum foil. Bake another 20 minutes.