TABAK MAAZ

Cuisine: Kashmir, India

Tabak Maaz is an important part of Kashmiri Wazwan, the elaborate multi-course feast prepared for weddings, celebrations and other important occasions. It is one of the dishes traditionally served early in the feast, and preparing it properly is considered a demonstration of the waza's skill.

INGREDIENTS:

Lamb Ribs – 1 kg

Cinnamon – 4 inches

Black Cardamom – 6

Green Cardamom – 10

Bay leaf – 2

Cumin seeds – 2 tablespoons

Fennel Seeds – 1 tablespoon

Dried ginger powder – 1 tablespoon

Crushed garlic cloves – 1 tablespoon

Asafetida – ¼ teaspoon

Turmeric powder – 1 teaspoon

Salt – as required

Coconut milk – 2 cups

Mustard oil – 4 tablespoons

METHOD:

1. In a heavy-bottomed vessel, add the lamb ribs and enough water to completely cover them. Bring the water to a boil and remove the scum that rises to the surface.

2. Add all the spices, dried ginger powder, crushed garlic, asafetida, turmeric powder, salt and coconut milk. Mix well, cover the vessel with a lid and cook for 60–90 minutes, or until the meat is tender and almost falling off the bone.

3. Remove the vessel from the heat and leave the ribs in the broth for 1 hour. This allows the meat to absorb the flavors well.

4. Remove the ribs from the broth. Heat mustard oil in a skillet and fry the ribs on both sides over high heat until golden brown. This should take only a couple of minutes, so that just the outside becomes caramelized while the inside remains tender.

5. The fat from the ribs combined with the mustard oil gives the meat a rich, buttery taste.

6. Serve warm.