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Tabak Maaz (Pan cooked Lamb chops) Recipe
Lamb chops are par-cooked in milk, pan fried and then finish in spiced yogurt sauce.
Tabak Maaz (Lamb Ribs) Traditional Recipe
Ingredients
Par Cook
1. Lamb Chops (6 oz each): 8 Pieces
2. Salt: ½ teaspoon
3. Cardamom seeds cracked open: 4
4. Milk: 2 to 3 Cups
Fry Chops
Ghee: ¼ cup
Kashmir Tabak Maaz Sauce
1. Hung Yogurt whisked: 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. Water: ½ cup
Par Cook
Put all the ingredients in a stock pot. Add milk to just cover every thing. Bring it to a boil. Turn down heat to a simmer. Cover, cook on simmer for about 10 minutes. Turn off heat. Remove lamb chops. Discard the liquid.
Fry the Chops
Cut two gashes with a sharp knife in each pork chop. Heat Ghee in a pan. Pan fry two chops at a time till they are browned on both sides. Turn off heat. Set aside the fried chops. We will use this pan with ghee for cooking in sauce
Kashmir Tabak Maaz Sauce
1. Add water to pan with oil and start heat. Use a whish to mix water with brownish particles left from frying the chops.
2. Add remaining ingredients
3. Add fried chops.
4. Heat till mixture is bubbly. Cover and cook on low heat till the chops are tender. You may add more water if needed.