How to Make Indian Tabak Maaz Asian Cooking Recipe Cuisine

India Tabak Maaz (Fried Lamb Ribs)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 8 Servings:

4 pounds lamb ribs (breast), or 2 to 3 pounds shoulder lamb chops

Salt

¼ teaspoon cayenne pepper

1 tablespoon fennel seeds, ground

1 tablespoon peeled and minced fresh ginger

1 teaspoon ground turmeric

2 bay leaves 4 cloves

4 cardamom pods

1 cinnamon stick

½ cup milk

2 tablespoons butter or neutral oil, like corn or grapeseed

1 tablespoon minced garlic

Chopped fresh cilantro leaves for garnish


Directions:

Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about ½ cup water. 

Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.

When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry. Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.

Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about ½ cup water to the pan. 

Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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