Tabak Maaz (Lamb Ribs) Recipe

Ribs are marinated in spiced yogurt par-boiled and pan-fried

This kebab is from Kashmir. There are many ways to cook these. Some will par-cook in milk, simmer in yogurt sauce, then pan fry them. In this recipe, I will forgo milk. The ribs will be marinated in yogurt and spices. Marinated ribs will be cooked in water till tender, and then pan fried. The key ingredients are the Cardamom, Fennel, Dried ginger and yogurt. There is no onion or garlic to make the dish suitable for Kashmir Pandits. I have added Degi Mirch and Turmeric to give it a red color. Some recipes may substitute these ingredients with Saffron. On festive occasions, silver foil is applied to the ribs before service

Baked Tabak Maaz (Lamb Ribs) Restaurant Recipe

What is a Kebab?

Ingredients

Marinate

1. Lamb ribs: 2 pounds

Choose short ribs with plenty of meat on each rib

2. Yogurt: 1 cup

3. Dried ginger powder: 1 teaspoon

4. Powdered Fennel seeds: 2 teaspoon

5. Turmeric powder: ½ teaspoon

6. Ground Cinnamon: 1 teaspoon

7. Cardamom powder: 2 teaspoon.

8. Ground cloves: ¼ teaspoon

9. Salt: ½ teaspoon

10. Hing Asafetida: pinch

11. Degi Mirch (Paprika): 1 teaspoon

Par cooking

Water 2 cups

Pan Fry

Ghee: 1 Cup

Method

1. Hang yogurt in muslin cloth for 2 hours. Stir in all the ingredients. Rub the paste on the ribs. Let ribs marinate for about six hour at room temperature.

2. Add water. Bring to a boil. Simmer on low heat for about one hour. Most of the moisture will be gone and the ribs will be tender.

3. Remove the ribs. Don't throw away the sauce.

2. Pan fry ribs with ghee to a brown. Optionally, you may add back the sauce.