Allergens in Tabak Maaz: milk.
Ingredients
Quantities for 4.
- 800g breast ribs, cut into flat pieces of two or three bones Muttonask for the rib rack, not chops
- 500ml full-fat Milk
- 500ml Water
- 5 tbsp, for frying Ghee
- 1/2 tsp Turmeric
- 1 tbsp Fennel Powder
- 2 tsp Dry Ginger Powder
- a pinch Asafoetidause compounded-free hing to keep the dish gluten-free
- 2, cracked Black Cardamom
- 3 green Cardamom
- 4 Cloves
- 1 stick, 5cm Cinnamon
- 1 Bay Leaf
- 1/2 tsp Black Pepperoptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Ask the butcher for the rib rack cut into flat two- or three-bone pieces about 10cm long. Chops will not do. Tabak maaz is about the flat, crisp-edged slab.
- The simmered ribs must cool and dry before they are fried. Cook them a few hours ahead, or the night before, and they will crisp far better.
- Have a plate lined with kitchen paper ready; the ribs go straight from the ghee onto it.
Method
- Put the ribs in a wide pan with the milk, water, turmeric, fennel powder, dry ginger, hing, both cardamoms, cloves, cinnamon, bay leaf and 1 tsp salt.
- Bring to a bare simmer and hold it there, uncovered, for about 60 minutes.Never let the milk reach a rolling boil. It catches on the base and the whole pot tastes scorched.
- The ribs are ready when the meat has shrunk back from the bone ends and almost all the liquid has gone, leaving a thick coating.
- Lift the ribs onto a rack and leave them to cool and dry for at least 30 minutes.Frying them wet means spitting ghee and a soggy, pale finish.
- Heat the ghee in a heavy frying pan over medium heat until it shimmers.
- Fry the ribs in a single layer, 4 minutes on the first side, until the edges are deep gold and audibly crisp.
- Turn once and give them 3 minutes on the second side, pressing lightly with a spatula so the whole face colours.Turn once only. Repeated flipping tears the meat away from the bone.
- Drain on paper, scatter with salt and the black pepper, and serve hot as a starter with green chutney or plain.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best eaten within an hour of frying. The simmered, unfried ribs keep 2 days refrigerated in their reduced milk. Fry them to order rather than reheating fried ones.
Nutrition Low estimate
One serving of Tabak Maaz (444 g) is about 455 calories, or 103 calories per 100 g.
High protein: 46 g a serving, 41% of the calories
| Per serving444 g | Per 100 g | |
|---|---|---|
| Calories | 455 kcal | 103 kcal |
| Protein | 46.1 g | 10 g |
| Carbohydrate | 9.4 g | 2 g |
| of which sugars | 6.5 g | 2 g |
| Fibre | 1.9 g | 0 g |
| Fat | 25.4 g | 6 g |
| of which saturated | 13.8 g | 3 g |
| of which unsaturated | 9.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.