Tabak Maaz
An unusual appetizer, in both its meat (lamb ribs, while delicious, are not seen that frequently) and its spicing. Ask the butcher for a lamb breast, cut into ribs; give him a couple of days’ notice to make sure he can get one.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water. Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
Step 2
When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry. Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
Step 3
Add the butter to the pan over medium heat and when it’s hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan. Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.
