Get Cooking: Tabak Maaz And Kashmiri Mutton Rogan

Tabak Maaz is a delicious dish made with Lamb ribs and flavorful spices. Kashmiri Mutton Rogan is tasty mutton dish. A chef from Taj Krishna has shared the recipe for Tabak Maaz and Kashmiri Mutton Rogan.

Tabak Maaz

Ingredients 
Lamb ribs    
Ghee
Mutton stock     
Salt    
Ginger powder   
Garlic paste  
Whole black cardamom 
Fennel powder  
Turmeric powder     
Coriander   
Lemon wedge     
Onion slices           
Beetroot slices     
Carrot slices   
Qty
300 gms
for frying
1 lt
to taste
2 ½ gms
5 gms
2
2 gms
1 gm
1 sprig
for garnishing
for garnishing
for garnishing
for garnishing

Instructions:

  1. Cut the ribs in the size of your choice and rinse them under cold running water.
  2. Add stock in the pot along with all the ingredients, except ghee. Mix well.
  3. The mixture is to boil over moderate heat till the ribs are fully cooked.
  4. Drain the stock and keep the cooked ribs aside.
  5. On a hot griddle, pour in some ghee and sear the cooked ribs till the outer layer turns golden brown.
  6. Remove from the griddle and serve hot with a lemon wedge. Garnish with a coriander sprig, onion, beetroot, and carrot slices.

Kashmiri Mutton Rogan

Kashmiri Mutton Rogan

Ingredients 
Lamb (cut with bone)
Sliced onion  
Kashmiri red chilli paste
Mutton stock 
Salt      
Fennel powder       
Ginger powder   
Garlic paste        
Turmeric powder        
Cockscomb flower water  
Whole black cardamom 
Green cardamom  
Cinnamon  
Refined oil    
Coriander    
Qty
180 gms
100 gms
15 gms
1 lt
to taste
2 gms
2 ½ gms
5 gms
2 gms
30 ml
2
4
1
20 ml
1 sprig

Instructions:

  1. Cut the mutton with bone in sizes of your choice and rinse them thoroughly
  2. Heat oil in the pot and add the whole spices.
  3. Now add the sliced onion and sauté it for a few minutes.
  4. Put the mutton pieces in the pot and sauté with a little turmeric powder.
  5. Now add the garlic paste and salt. Sauté for a few minutes and add around 500 ml of stock. Allow it to boil for some time.
  6. Remove the pot from fire and strain the gravy through a sieve. Keep the pieces separate.
  7. Take a fresh pot, add the strained gravy and the mutton pieces.
  8. Dissolve the red chilli paste in water and strain through a sieve.
  9. Now pour this red chilli water along with ginger powder and fennel powder in the pot along with the remaining stock.
  10. Finally add in the cockscomb water and boil till the mutton is cooked. Adjust the seasoning and serve hot with a sprig of coriander.