Tabakh Maaz (Delicious ribs — a Kashmiri delicacy) recipe
ingredients
1 kg (2.2 lb) Rib cage (only the membranous part of the ribs, not the chop), unseparated
27 cups (6 3/4 litre) Water
4 1/2 tsp (27 g) Garlic (lasan), ground
3 1/2 tsp (14 g) Salt
12 cups (3 litre) 96 fl oz Water, cold
2 tsp (8 g) Salt
2 tsp (4 g) Ginger powder (sonth)
8 Cloves (laung)
8 Black cardamom (badi elaichi)
3 1/2 tsp (7 g) Turmeric (haldi) powder
2 1/2 cups (500 g) 1.1 lb Ghee
27 cups (6 3/4 litre) Water
4 1/2 tsp (27 g) Garlic (lasan), ground
3 1/2 tsp (14 g) Salt
12 cups (3 litre) 96 fl oz Water, cold
2 tsp (8 g) Salt
2 tsp (4 g) Ginger powder (sonth)
8 Cloves (laung)
8 Black cardamom (badi elaichi)
3 1/2 tsp (7 g) Turmeric (haldi) powder
2 1/2 cups (500 g) 1.1 lb Ghee
method
1. Bring the water to the boil; add the ribs. Continue to boil, removing the scum that rises to the surface. Repeat until the water is clear. Boil covered till the ribs are half done.
2. Add the garlic and mix well. Continue to boil for another 10 minutes. Add the salt and boil covered, continuously, until the membrane between the ribs can be pierced with the thumb. Remove the pan from the heat and drain the water. Cool the ribs and then immerse in a pan of cold water. Wash thoroughly, and then keep them aside. Do not discard this water.
3. Chop the ribs with a heavy, sharp knife into 8 equal rectangular pieces.
4. Boil the water in which the ribs were washed. Add the chopped ribs, salt, ginger powder, cloves, black cardamom and turmeric powder. Mix well. Continue to boil until the bones can be extracted from the membrane easily. Remove the pan from the heat and take out the ribs with a slotted spoon. Keep aside. Discard the water.
5. Arrange the ribs in a large frying pan, so that they do not overlap. Pour the ghee over them. Fry until they are reddish brown all over. Turn occasionally. Drain out the ghee before serving.
2. Add the garlic and mix well. Continue to boil for another 10 minutes. Add the salt and boil covered, continuously, until the membrane between the ribs can be pierced with the thumb. Remove the pan from the heat and drain the water. Cool the ribs and then immerse in a pan of cold water. Wash thoroughly, and then keep them aside. Do not discard this water.
3. Chop the ribs with a heavy, sharp knife into 8 equal rectangular pieces.
4. Boil the water in which the ribs were washed. Add the chopped ribs, salt, ginger powder, cloves, black cardamom and turmeric powder. Mix well. Continue to boil until the bones can be extracted from the membrane easily. Remove the pan from the heat and take out the ribs with a slotted spoon. Keep aside. Discard the water.
5. Arrange the ribs in a large frying pan, so that they do not overlap. Pour the ghee over them. Fry until they are reddish brown all over. Turn occasionally. Drain out the ghee before serving.
serving amount
serves 4
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