Tabak Maaz Recipe (Kashmiri Qabargah) by Vipula Malhotra

Cooking Time: 60 Minutes
Preparation Time: 110 Minutes
Total Serves: 6

The Ingredient List

For Main Dish:

• Lamb Ribs (With Fat) - ½ Kg
• Refined Oil - 250 ML
• Cinnamon - 1 Piece
• Saunf Powder - 2 Tablespoons
• Saunth Powder (Ginger Powder) - 1 Tablespoon
• Deghi Mirch - 1½ Teaspoon
• Cumin - ½ Teaspoon
• Black Cardamom - 2 Pieces
• Cloves - 3
• Milk - 500 ML
• Water - ½ Cup
• Salt - 1½ Tablespoon
• Homemade Garam Masala - 1½ Tablespoon

For Garnish:

• MAGGI 2-Minute Noodles - ½ Packet
• MAGGI Masala - 1 Packet (Comes with MAGGI Noodles)
• Lachha Onion - 1
• Vinegar - ½ Teaspoon
• Green Chilli Bharwa - 6
• Chat Masala - 1 Teaspoon
• Deghi Mirch - ½ Teaspoon
• Salt - ½ Teaspoon
• Curd - 250 Grams
• Radish - 32
• Shah Jeera - ½ Teaspoon
• Mint - 50 Grams
• Coriander - 25 Grams
• Green Chilli - 2
• Refined Oil - 250 ML
• Maida - 6 Tablespoons

The Easy Steps

For Main Dish:

1. Buy ribs pieces with fat.
2. Clean the meat chunks properly and retain the fat.
3. In a pressure cooker, add 3 tablespoons of refined oil.
4. Put cinnamon, cloves, cumin and black cardamom, saunf, and saunth powder in the cooker.
5. Add ribs with fat.
6. Add milk and water and mix properly.
7. Let one whistle on high flame and 2-3 on low flame depending upon the tenderness of the meat.
8. Cook with an open lid till water and milk evaporate.
9. Once the mixture thickens ad looks like a sauce, check for salt.
10. On high flame, cook to ensure liquid fully evaporated.
11. In a frying pan, put oil to fry the ribs.
12. Fry the ribs under low flame till it is golden brown.
13. Garnish and serve it as a starter with chutneys given below.

For Garnish:

1. Take 6 bharwa mirch and remove seeds.
2. For the filling, take ½ packet of MAGGI Masala Noodles, roast them in 2-3 tablespoons of oil till they are golden brown.
3. Put the noodles in a mixer and grind them to powder.
4. Add salt, chilli powder, MAGGI Masala and chat masala, and fill bharwa mirch with this.
5. Cover up the filled mirch with maida to seal.
6. Boil the other half packet of MAGGI and dip in maida solution (Maida and water).
7. Wrap the Bharwa mirch with MAGGI Noodles and shallow fry till Noodles are golden brown.

For Muj Chutney:

1. Peel the radish and grate it. Squeeze the water from the radish and mix salt. Roasted shah jeera and green chillies to the radish.
2. Hang the curd for some time till it becomes thick.
3. Add the grated radish to the curd. Sprinkle the cumin and coriander leaves.
4. Whisk well using a hand whisk and refrigerate before serving.

For Mint Chutney:

1. Mix mint, coriander, green chillies, chat masala, salt and curd in a mixer and serve in a bowl.

For Garnish Onion:

1. Take one onion, peel it in rings, mix salt, red chilli, and chat masala, vinegar, and mix and garnish.