Tabak Maaz
Mutton ribs first simmered in milk and spices until tender, then shallow fried until crisp, served as one of the opening dishes of a wazwan feast.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Heavy pot
- •Wide flat pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 34 g
- carbs
- 3 g
- fibre
- 0 g
- protein
- 26 g
- calories
- 420 kcal
Instructions
- 1
Put the mutton ribs into a heavy pot. Add the milk, turmeric, fennel powder, dry ginger powder, cardamom, bay leaf and salt.
- 2
Pour in enough water to just cover the ribs. Bring the pot to a boil.
- 3
Lower the heat to a gentle simmer. Cook for about an hour until the ribs are tender and the liquid has mostly reduced.
- 4
Take the ribs out of the pot. Let them cool slightly and dry.
- 5
Heat the ghee (clarified butter) in a wide flat pan until it is hot.
- 6
Fry the ribs in batches. Cook until both sides are deep golden and crisp.
- 7
Drain the ribs on kitchen paper. Serve immediately while hot and crisp.
Chef's tips
Simmer the ribs until they are almost falling-apart tender before frying. Fry right before serving so they stay crisp.
Ingredient substitutions
- ghee → a neutral oil for frying
Storage
Best eaten fresh; the simmered ribs can be refrigerated for a day before frying.
Reheating
Reheat briefly in a hot pan to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Frying undercooked ribs, which leaves the meat tough inside.
- •Frying too far ahead of time, which makes them turn soggy.
Serving suggestions
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