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Tabakh Maaz (Kashmiri style Lamb Ribs)

Course: Appetizer
Cuisine: Indian


  • 500 gms lamb ribs; cut into 2-3 pieces
  • 2 inch cinnamon bark
  • 3 black cardamom
  • 5 green cardamom
  • 2 dried bay leaf
  • 1 tbsp cumin seeds
  • 1 tbsp crushed fennel seeds
  • ½ tbsp dried ginger powder
  • A pinch of asafoetida/hing
  • 2 large garlic cloves; crushed
  • 1 tsp turmeric powder
  • Salt to season
  • 1 cup milk
  • 2-3 tbsp ghee/clarified butter


  • In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
  • Bring to boil and remove the scum that floats on the surface.
  • Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
  • Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
  • Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
  • Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
  • Serve warm.


Though the basic recipe for making Tabakh Maaz is the same across the state, there can be variations from region to region. For eg: Kashmiri Pandits soak the ribs in plain yoghurt before frying it off in the ghee.
The broth in which the ribs were cooked has a beautiful flavour. It can be strained and use as a stock for making soups and risottos.