Jammu and Kashmir

Tabak maaz

Lamb ribs simmered in spiced milk, then fried until crisp. Kashmir's most addictive bite.

90 minTime

41 gProtein each

mildSpice

Make it your way

Grandma's wayMilk braised, ghee fried. Crisp lamb ribs.

The original

419kcalsame

41 gproteinsame

2 gfibresame

90minutessame

Classic tabak maaz.

Per serving, worked out from the ingredient table.

Mutton (goat meat)700 g lamb ribs, in pairs

Milk2 cups

Water1¼ cups

Whole spicesblack and green cardamom, cloves, cinnamon, bay leaves

Fennel seeds1 tbsp, powdered

Dry ginger powder (ground ginger)1 tsp

Asafoetidaa pinch

Turmeric (ground turmeric)¼ tsp

Gheefor frying

Saltto taste

3 steps

1Simmer the ribs in milk and water with whole spices, fennel, dry ginger, asafoetida, turmeric and salt on low heat until tender and the liquid is almost gone, about 50 to 60 minutes.
2Lift the ribs out and let them cool and dry slightly.
3Heat ghee in a wide pan and fry the ribs on medium, turning, until crisp and deep golden.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.