Tabakh maaz (kashmiri style lamb ribs) Recipe

Cooking Directions

• STEP 1.In a large bowl, marinate the lamb ribs with yogurt, ginger-garlic paste, turmeric, red chili powder, fennel powder, and salt. Let it marinate for at least 2 hours or overnight in the refrigerator.
• STEP 2.Heat oil in a deep pan or pressure cooker. Add sliced onions and cook until golden brown.
• STEP 3.Add the marinated lamb ribs to the pan and cook on medium heat until they are browned on all sides.
• STEP 4.Add water, saffron strands, and bay leaves to the pan. Cover and cook on low heat for about 1-2 hours, or until the meat is tender and falls off the bone.
• STEP 5.Once the meat is cooked, remove the ribs from the pan and grill them on a hot grill or barbecue for a few minutes on each side to get a smoky flavor.
• STEP 6.Serve the Tabakh Maaz hot, garnished with fresh coriander leaves. It pairs well with steamed rice or naan bread.
• STEP 7.Enjoy the delicious and aromatic Tabakh Maaz!

Cooking Tips

• Marinating the lamb ribs overnight will enhance the flavors and make the meat more tender.
• If you don't have a grill or barbecue, you can also broil the ribs in the oven for a few minutes to get a smoky flavor.
• Adjust the spice levels according to your preference. You can add more or less red chili powder depending on how spicy you like it.

Storage and Serving

• Leftover Tabakh Maaz can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Tabakh Maaz as a main course with steamed rice or naan bread. It can also be enjoyed as an appetizer or part of a Kashmiri feast.