Tabak Maaz

Tabak Maaz is a Kashmiri dish I first had at Delhi Haat's Kashmiri stall, Wazwaan. It is a simple dish made of lamb ribs cooked in milk and spices.
(The image on the left isn't mine!)


Ingredients:

1/2 Kg Lamb Riblets (This is the ribs of the lamb) - Cut into 3-4 inch long 2-rib wide pieces
500 ml Milk (Preferably full cream)
1 tsp Saunf (Fennel) powder
1 tsp Saunth (Dry powdered ginger)
1 pinch Hing (Asafoetida)
1 inch piece of Cinnamon
2-3 Cloves
Salt to taste
Ghee for frying (if required)

Method:
1) Clean the ribs and leave any fat on. Rub some salt over ribs (1 tsp) and let stand for half an hour.
2) Coarsely crush the cinnamon and cloves and add to a kadhai/wok the milk and the powdered spices.
3) Add the ribs and bring to a boil.
4) Reduce to low heat and let the mixture simmer until the milk has mostly evaporated.
5) Once the mixture looks like a thick gravy, taste the sauce to check for seasoning. Add more salt at this point if required.
6) Raise the heat to high again and stir continually until all the liquid has evaporated.
7) At this point, if the ribs had enough fat, there should be a layer of fat in which the meat continues to fry. If this does not happen, add 2 tbs of ghee to the same pan, and continue to fry until the meat is golden brown.

Serve as a snack or entree.