Tabakh Maaz (Delicious ribs — a Kashmiri delicacy)

Tabakh Maaz (Delicious ribs — a Kashmiri delicacy)

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Servings: 8
Calories: 773


  • 2.2 lb Rib cage only the membranous part of the ribs, not the chop, unseparated
  • 27 cups Water
  • 4 1/2 tsp Garlic lasan, ground
  • 3 1/2 tsp Salt
  • 12 cups Water cold
  • 2 tsp Salt
  • 2 tsp Ginger powder sonth
  • 8 Cloves laung
  • 8 Black cardamom badi elaichi
  • 3 1/2 tsp Turmeric haldi powder
  • 1.1 lb Ghee


  • 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.
  • 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.
  • Chop the ribs with a heavy, sharp knife into 8 equal rectangular pieces.
  • 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.
  • 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.
Calories: 773 kcal
Carbohydrates: 4 g
Protein: 26 g
Fat: 74g
Saturated Fat: 43 g
Trans Fat: 1 g
Cholesterol: 242 mg
Sodium: 1751 mg
Potassium: 399 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2 IU
Vitamin C: 1 mg
Calcium: 70 mg
Iron: 3 mg
Cuisine Indian
Ingredients Lamb
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