Fried ribs (tabakh maaz) recipe
A Kashmiri delicacy, these crispy, delicate ribs are enjoyed at weddings, banquets and celebrations. They are usually eaten on their own, but can also be served as part of a trami, a traditional arrangement of food, usually served on a large metal plate or platter, consisting of a varied selection of dishes served over a mound of rice.
Ingredients
- 500 g ribs (goat or lamb), chopped into rectangular pieces
- 1 l water
- 20 g garlic, crushed to a paste
- 5 whole cloves
- 4 black cardamom pods
- 1 x 5cm (2in) cinnamon stick
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 2 tsp salt
- 5 tsp ghee
Details
- Cuisine: Kashmiri
- Recipe Type: Ribs
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Put the rib pieces into a deep saucepan along with the water, garlic paste, cloves, cardamom pods, cinnamon stick, ginger, turmeric and salt, and mix well.
- Cook until tender and the meat is starting to come away from the bone, about 45 minutes.
- Once cooked, remove the ribs from the spicy water and discard the water.
- Heat a separate pan over a high heat and add the cooked ribs, then pour the ghee over the meat.
- Fry for 10-12 minutes, until crispy and brown, turning them occasionally.
- Serve hot.
This recipe is from On The Himalayan Trail by Romy Gill (Hardie Grant, £27). Photography ©Poras Chaudhary and Matt Russell.
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