Kashmiri Tabak Maaz
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Ingredients
- 900 g lamb ribs
- 300 ml milk
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground fennel
- 1 tsp ground ginger
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 831 kcal
- Protein
- 34.5 g
- Carbohydrate
- 4.2 g
- of which sugars
- 3.7 g
- Fat
- 75 g
- of which saturates
- 36.6 g
- Fibre
- 0.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb ribs in a pan with the milk, bay leaves, cinnamon stick, ground fennel, ground ginger and enough water to cover.
- 2
Bring to a simmer, cover and cook over low heat for 55-60 minutes until the lamb is completely tender and no pink remains.
- 3
Lift the ribs out carefully and pat dry, reserving the braising liquid for another use.
- 4
Heat the ghee in a wide pan over medium-high heat and fry the ribs for 3-4 minutes on each side until deeply browned and crisp at the edges.
- 5
Rest for 2 minutes before serving with rice or flatbread.
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