Dish

Tabak maaz

Lamb chops

Tabak maaz is a dish that is made by marinating lamb ribs in a mixture of yogurt and spices, and then slow-cooking them until they are tender and flavorful. The dish is typically served with a side of rice or naan bread. The combination of the tender lamb and the flavorful spices make this dish a crowd-pleaser. It is perfect for a special occasion or a fancy dinner party.

Asian cuisine› Indian cuisine› North Indian cuisine› Kashmiri cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Tabak maaz is a traditional Kashmiri dish that has been enjoyed for centuries. The dish is believed to have originated in the Kashmir region of India, where lamb is a popular meat. The dish is typically served during special occasions and celebrations, such as weddings and holidays.

Dietary considerations

Gluten-free

Variations

There are many variations of Tabak maaz, depending on the region of India where it is made. Some recipes call for the addition of saffron or cardamom to the marinade, while others use different spices and herbs. Some recipes also call for the lamb ribs to be grilled or pan-fried, while others prefer to slow-cook them.

Presentation and garnishing

Tabak maaz can be presented on a bed of rice or with a side of naan bread. The dish can be garnished with fresh herbs, such as cilantro or mint, and a drizzle of ghee. The lamb ribs can also be served with a side of raita, which is a yogurt-based sauce that helps to balance out the spices in the dish.

Tips & Tricks

When marinating the lamb ribs, be sure to let them sit in the mixture for at least 4 hours to allow the flavors to fully develop. When cooking the lamb ribs, be sure to cook them until they are tender and falling off the bone. Finally, be sure to let the lamb ribs rest for a few minutes before serving to allow the juices to redistribute throughout the meat.