Tabak Maaz

Clean the lamb ribs and make shallow cuts on the meat to help the spices penetrate during cooking.

In a large, wide pot, combine the lamb ribs with milk, water, fennel powder, dry ginger powder, turmeric, cardamom pods, cinnamon, cloves, bay leaves, and salt.

Bring to a boil over high heat, then reduce to medium-low. Cook uncovered for 45–50 minutes, turning the ribs occasionally, until the milk has completely evaporated and the ribs are tender.

Once the milk evaporates, the ribs will begin to fry in the residual fat from the lamb and milk solids. Continue cooking for 5 minutes, turning to coat the ribs in the caramelised milk solids.

Remove the ribs from the pot and set aside. Discard the whole spices.

Heat ghee in a large flat pan (tawa) over medium-high heat.

Add the Kashmiri red chilli powder to the ghee and stir for 30 seconds to bloom the spice.

Place the par-cooked ribs in the ghee. Fry for 4–5 minutes on each side, pressing gently, until they develop a deep golden-red crust.

The ribs should be crispy on the outside and fall-off-the-bone tender inside. Drain on paper towels.

Serve hot as a starter or as part of a Wazwan feast, garnished with sliced onions and lemon wedges.