Kashmiri Tabak Maaz

Welcome to my kitchen! Today, I'm excited to share with you a delicacy from Wazwan called Tabak Maaz.

Tabak Maaz is believed to have originated during the reign of the Mughal rulers in Kashmir, which began in the late 16th century. The Mughals, known for their extravagant cuisine and love for rich, flavorful dishes, significantly influenced the culinary landscape of Kashmir. It is said that Tabak Maaz was among the dishes introduced to the region during this period. Despite its royal origins, Tabak Maaz continues to be cherished by Kashmiris from all walks of life, and it has also gained popularity among food enthusiasts outside the region. Its rich flavors and aromatic spices make it a standout dish in Kashmiri cuisine, embodying the essence of the region's culinary heritage. Whether you're looking to impress your family at dinner or hosting a gathering with friends, this Tabak Maaz recipe is surely a winner.

Ingredients:

• Mutton Ribs - 1kg

• 10 to 12 black pepper

• 2 sticks of cinnamon

• 5 to 6 green cardamom

• 8 to 10 cloves

• 4 black cardamom

• 10 to 12 garlic cloves

• 2 table spoon salt

• 1 tea spoon turmeric powder

• 1 tea spoon fennel powder or saunf powder

• half tea spoon of dry ginger powder or saunth powder

• 1/4th tea spoon asafoetida or hing

• half cup of warm milk 4 table spoon ghee or clarified butter

Making Process:

• For this recipe we will take a deep pot, add 2 liters of water and bring it to a boil.

• Then we will add 10 to 12 black pepper, 2 sticks of cinnamon, 5 to 6 green cardamom, 8 to 10 cloves, 4 black cardamom, 10 to 12 garlic cloves.

• You can add salt at this stage but i will add it later.

• Then we will add the mutton ribs.

• We need to make sure that the mutton ribs are submerged properly in water.

• We will remove the froth if there is any and boil it for 30 minutes in medium flame.

• After 30 minutes we will take out the mutton ribs and let it cool for 5 minutes and cut them in large portions.

• Now we will add 2 table spoon of salt in the remaining broth along with 1 tea spoon turmeric powder, 1 tea spoon fenugreek powder or saunf powder, half tea spoon of ginger powder or saunth powder, 1/4th tea spoon asafoetida or hing and half cup of warm milk.

• We will give it a stir and then we will add the mutton pieces one by one.

• We have to cook it till the mutton is soft and tender in medium flame.

• It generally takes 40 to 45 minutes for the mutton to be cooked.

• Once the mutton is cooked we will remove it from the broth and will keep aside.

• Now we will take a pan and add 4 tea spoon ghee or clarified butter.

• once the ghee is hot we will turn the flame to low and add the mutton pieces one by one.

• We have to fry the mutton pieces till its golden brown.

• Garnish with chopped coriander leaves.

• You can serve it as an appetizer or with naan.