Tabakh maaz is a non veg food which is from kashmiri cuisine. The dish is prepared by boiling meat pieces in milk along with spices and then frying in desi ghee. The crisp outer layer and soft inner flesh of the dish is so luscious that its taste is unforgettable.
Recipe
The preparation of tabakh maaz involves 2 steps
1. boiling meat pieces in milk.
2 frying them in desi ghee,
INGREDIENTS:
1. Mutton 1/2 kg
2. Fennel seeds powder(saunf) 2tsp
3. Salt as per taste
4. Cumin seeds(zeera) 1/2 tsp
5. Bay Leaf(tej patta) 3 no.
6. Asfoetida(hing) 1 pinch
7. Dry Ginger(saunth) 1/4 tsp
8. Green Cardamom 5 no.
9. Thick cardamom 2 no
10 Cloves 3 no
11 Cinnamon sticks 2 no
12 Milk 2 cups
13 water 1 cup
14 Desi ghee 4 tbsp
STEPS:
1.Tie a bag of following spices using a muslin cloth
- fennel seeds powder 2tsp
- cumin seeds 1/2 tsp
- bay leaf 3 no
- cinnamon sticks 2 no
- cloves 3 no
- thick cardamom 2 no
- green cardamom 5 no
- dry ginger 1/4 tsp
- asfoetida 1 pinch
2. Pressure cook mutton with 1 cup water, salt and the bag of spices till 2 whistles
3. Add milk 2 cups and let meat pieces boil till the liquid dries up
4. Take a pan and add desi ghee 4 tbsp to it.
5. Put mutton pieces and let the fry till they become crisp
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