Ingredients with Measurements:
- 500g lamb ribs
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp fennel powder
- 1 tsp dry ginger powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- Salt to taste
- 2 cups water
- 2 tbsp ghee or clarified butter
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the lamb ribs and pat them dry.
2. In a pressure cooker, add the lamb ribs, ginger paste, garlic paste, fennel powder, dry ginger powder, cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, salt, and water.
3. Close the lid of the pressure cooker and cook on high heat until the first whistle.
4. Reduce the heat to low and cook for another 20 minutes.
5. Turn off the heat and let the pressure release naturally.
6. Open the lid and remove the lamb ribs from the pressure cooker.
7. Heat ghee in a pan and fry the lamb ribs until they are golden brown and crispy.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- High heat for pressure cooking
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 2g
- Protein: 28g
Substitutions for ingredients:
- Lamb ribs can be substituted with goat ribs or beef ribs.
- Ghee can be substituted with vegetable oil.
Variations:
- Add chopped onions and tomatoes to the pressure cooker for a more flavorful dish.
- Add yogurt to the pressure cooker for a creamy texture.
Tips and tricks:
- Use a pressure cooker to save time and cook the lamb ribs evenly.
- Fry the lamb ribs in ghee for a crispy texture and rich flavor.
Storage instructions:
- Store the leftover Tabak Maaz in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Tabak Maaz in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve the Tabak Maaz on a platter with sliced onions and lemon wedges.
Garnishes:
- Garnish the Tabak Maaz with chopped cilantro or parsley.
Pairings:
- Serve the Tabak Maaz with naan bread or rice.
Suggested side dishes:
- Serve the Tabak Maaz with a side of raita or cucumber salad.
Troubleshooting advice:
- If the lamb ribs are not tender enough, cook them for a few more minutes in the pressure cooker.
Food safety advice:
- Make sure to cook the lamb ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Tabak Maaz is a traditional Kashmiri dish that is made with lamb ribs and spices.
Flavor profiles:
- Tabak Maaz has a spicy and aromatic flavor with a crispy texture.
Serving suggestions:
- Serve the Tabak Maaz as an appetizer or main dish.
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