Tabak Maaz (Kashmiri Fried Lamb Ribs)

Time

Prep 20 min · Cook 90 min · 110 min total

Difficulty

medium

1. 1

   Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.

2. 2

   Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.

   45 min
3. 3

   When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.

4. 4

   Remove the cardamom pods, cloves, cinnamon stick, and bay leaves. Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.

5. 5

   Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.