Indian cuisine · Meat & Kebab

Tabak Maaz

Lamb ribs first simmered tender in spiced milk, then pan-fried crisp and brown in ghee – a Kashmiri classic.

Ingredients · for 4 servings

• 1.5 kg lamb rib rack, whole
• 1 l milk
• 2 tsp fennel seeds (ground)
• 1 tsp ground ginger
• 4 cardamom pods
• 1 cinnamon stick and 4 cloves
• 2 bay leaves
• 100 g ghee
• 1 tsp Kashmiri chili powder
• Salt

Instructions

1. Cut the lamb rib rack between the bones into flat strips about 8 cm wide, so each piece contains one rib.
2. Lay the ribs flat in a wide pot, barely cover with the milk, and add fennel, ground ginger, cardamom, cinnamon stick, cloves, bay leaves and 2 tsp salt.
3. Cook uncovered over low heat for 45–50 min until the meat is tender and the milk has almost fully reduced – turn once carefully.
4. Remove the ribs, drain on a rack and pat thoroughly dry so they don't spatter in the pan.
5. Heat the ghee in a large pan until very hot and fry the ribs for 3–4 min per side until deep brown and crisp at the edges.
6. Sprinkle with the chili powder and a little salt and serve immediately hot as a starter or alongside rice.