Tabak Maaz (Kashmiri Fried Lamb Ribs)

1. 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.

2. 2

   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.

3. 3

   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.

4. 4

   Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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