Haak Maaz (हाक माज़)
हाक माज़ (Haak Maaz) is a traditional Kashmiri dish made with tender lamb cooked in a flavorful spinach-based gravy. This dish is a staple in Kashmiri cuisine and is known for its rich and aromatic flavors.
Ingredients
- 500g lamb, cut into pieces
- 1 bunch spinach, washed and chopped
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 2-3 tbsp mustard oil
- Salt to taste
- Water
Instructions
- Heat mustard oil in a heavy-bottomed pan and add cumin seeds and fennel seeds. Sauté until they crackle.
- Add chopped onions, garlic, and ginger. Cook until the onions turn golden brown.
- Add the lamb pieces and cook until they are browned on all sides.
- Stir in turmeric powder, red chili powder, and salt. Cook for a few minutes.
- Add the chopped spinach and cook until it wilts and releases its moisture.
- Pour in enough water to cover the lamb and spinach. Cover and cook on low heat for about 1 hour or until the lamb is tender.
- Sprinkle garam masala and cook for another 5 minutes.
- हाक माज़ (Haak Maaz) is ready to be served hot with steamed rice or naan.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Heavy-bottomed pan Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve हाक माज़ (Haak Maaz) with steamed rice or naan for a wholesome meal.
Tips & tricks
For a richer flavor, you can use lamb with bones for this dish.
Cost
$20