Tabak Maaz

Tabak Maaz
Tabak Maaz
Tabak Maaz
Tabak Maaz – A Kashmiri Delicacy

Kashmir is famous for growing many spices and nuts which are sold throughout India. These spices are also used in many different dishes from this region giving them a nice taste. Also used extensively in the region is meat such as mutton. I would any day love a Kashmiri spread for my meals, well that’s for another day. Today let’s see one amazing recipe in the form of Tabak Maaz. This dish made with mutton cooked in milk and dry ginger powder goes well as a starter dish and is perfect for the cold weather. The richness of the dish is apparent with the ingredient list, it tastes absolutely fabulous and the aroma pulls you towards another bite. We may not have as cold a weather, however we can always enjoy this in the convenience of our homes with this step by step Tabak Maaz Recipe.

All you need is (serves 2 to 3)

  • Mutton ribs – 500 gms
  • Milk – 500 ml
  • Saunf – 1 tsp
  • Dal chini – 1 inch piece
  • Cloves – 5 to 6
  • Choti elaichi – 3 to 4
  • Dry ginger powder – 1/2 tsp
  • Bay leaf – 1
  • Zeera – 1 tsp
  • Turmeric powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Desi ghee – 1/4 cup
Tabak Maaz - Key Ingredients
Tabak Maaz – Key Ingredients

Tabak Maaz Recipe

Cooking time: 2 hours 30 min.

  1. Add all ingredients except desi ghee in a pan, cover and cook on low heat for about 2 hours.
  2. Stir occasionally to avoid sticking to the bottom, the milk will reduce in the process.
  3. Remove the cover, increase the heat and cook with stirring until all the milk dries up.
  4. Heat desi ghee in a separate pan and fry the mutton ribs on medium heat until brown from all sides.
  5. Serve hot.