Entree: Pakistan – Kashmir / Gilgit-Baltistan – تبک ماز ➤ Tabak Maaz (Crisp-fried spiced lamb ribs prepared in Kashmiri style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 20 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb ribs, trimmed
- 6 cups (1.4 L) water
- 1 medium onion, halved, approx. 5 oz (150 g)
- 4 garlic cloves, smashed
- 2 tsp (4 g) fennel seeds
- 1 tsp (2 g) ground dry ginger
- 1½ tsp (3 g) Kashmiri red chili powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 tbsp (16 g) cornstarch (cornflour) for dusting
- ¾ cup (180 ml) ghee or neutral vegetable oil for frying
- 2 tbsp (30 ml) fresh lemon juice
- Fresh cilantro leaves for garnish
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the lamb ribs, water, onion, garlic, fennel seeds, ground ginger, and 1 tsp (5 ml) salt in a large pot and bring to a gentle boil. Skim any foam, reduce heat, cover partially, and simmer until the ribs are tender but still holding shape, about 60–75 minutes.
2. Remove ribs from the pot and reserve 1 cup (240 ml) of the cooking liquid. Pat the ribs very dry with paper towels. Toss ribs with the Kashmiri red chili powder and lemon juice, then lightly dust all sides with the cornstarch.
3. Heat the ghee or oil in a heavy skillet over medium-high heat until shimmering. Add the ribs in a single layer (work in batches if necessary) and fry, turning occasionally, until deeply browned and crisp on all sides, 6–10 minutes per batch.
4. Transfer fried ribs to a paper towel-lined plate to drain briefly, sprinkle with a little extra salt to taste, and garnish with cilantro and lemon wedges. Serve hot.

1. Place the lamb ribs, water, onion, garlic, fennel seeds, ground ginger, and 1 tsp salt in a large pot and bring to a gentle boil. Skim any foam, reduce heat, cover partially, and simmer until the ribs are tender but still holding shape, about 60–75 minutes.
2. Remove ribs from the pot and reserve 1 cup (240 ml) of the cooking liquid. Pat the ribs very dry with paper towels. Toss ribs with the Kashmiri red chili powder and lemon juice, then lightly dust all sides with the cornstarch.
3. Heat the ghee or oil in a heavy skillet over medium-high heat until shimmering. Add the ribs in a single layer (work in batches if necessary) and fry, turning occasionally, until deeply browned and crisp on all sides, 6–10 minutes per batch.
4. Transfer fried ribs to a paper towel-lined plate to drain briefly, sprinkle with a little extra salt to taste, and garnish with cilantro and lemon wedges. Serve hot.