Indian
Tabak Maaz
“Tender lamb ribs simmered in spiced milk and fried in ghee, creating a crispy exterior and succulent interior.”
Medium3 hours
Where it comes from
Tabak Maaz is an emblematic dish of the Kashmiri Wazwan, showcasing the region's affinity for meat dishes cooked with aromatic spices.
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On the Palate
What goes into it
How it's made
- 1
Boil lamb ribs in milk with bay leaf, cardamom, cinnamon, and fennel seeds until tender.
- 2
Remove the ribs and let them drain.
- 3
Heat ghee in a pan and fry the ribs until they are crispy on the outside.
- 4
Serve as part of a traditional Wazwan meal.
- 5
Garnish with fresh herbs if desired.
