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crisped browned lamb ribs
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5 from 1 vote

Tabak Maaz: Indian Style Lamb Ribs (or Goat)

Kashmiri-style lamb or goat ribs simmered in spiced tumeric milk and browned crisp in ghee. Serves 6-8 as an appetizer or 4 as a main dish.
Prep Time45 minutes
Cook Time1 hour
Marinating time8 hours
Total Time9 hours 45 minutes
Course: Appetizer, Main Course
Cuisine: Indian
Keyword: goat ribs, Lamb ribs
Servings: 8 servings
Calories: 512kcal
Cost: 20

Equipment

  • 1 large soup pot for braising the ribs
  • 1 10 inch cast iron pan for browning the ribs

Ingredients

Ribs and tumeric milk

  • 3 lbs lamb or goat ribs
  • 4 qts water
  • 1 qt whole milk
  • 30 grams 8 large cloves fresh garlic
  • 30 grams or 2 each 1in x 3 inch rectangles fresh ginger, peeled
  • 1 small onion halved
  • 2 Tablespoons ground turmeric
  • Tiny pinch saffron optional
  • 6 dried bay leaves
  • 75 grams 1/4 cup plus 1 Tablespoon kosher salt

Spice Blend

  • 3 3 inch cinnamon sticks
  • 20 grams whole black cardamom roughly 6 medium-sized pods
  • 10 whole green cardamom
  • 2 tablespoons fennel seed
  • 2 tablespoons cumin seed
  • 2 Tablespoons black peppercorns

Serving and finishing

  • ¼ cup ghee
  • Fresh cilantro
  • Finishing salt optional

Instructions

Spices

  • Lightly toast the toast the ingredients for the spice blend, then roughly crush in a mortar and pestle or spice grinder. Combine the spices, onion, garlic, ginger, bay leaves and salt with the water in a soup pot, bring to a simmer, then turn off the heat and cool.

Marinating the ribs

  • Add the ribs and milk to the liquid and refrigerate overnight (optional). Add a little extra water to barely cover the ribs if needed.
  • Bring the ribs to a simmer, turn the heat to low, and cook for an hour on the lowest heat possible. Do not allow the ribs to boil or they could fall apart.
  • Test to see if the ribs are done by wiggling a bone-it should move freely, but they should not be falling apart. Allow the ribs to cool in the liquid for 45 minutes.
  • Remove the ribs and pat dry. From here the ribs can be prepared days ahead of time.

Browning and serving

  • Brown the ribs crisp in the ghee on both sides and serve the hot garnished with cilantro and finishing salt.

Notes

The ribs make a great appetizer to a larger Indian-style meal. 

Nutrition

Serving: 6ribs | Calories: 512kcal | Carbohydrates: 28g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 150mg | Sodium: 100mg | Potassium: 365mg | Fiber: 7g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 12mg