Twice-Cooked Lamb (Tabak Maaz) Recipe

Name: Twice-Cooked Lamb (Tabak Maaz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops; Salt; 1/4 teaspoon cayenne pepper; 1 tablespoon ground fennel seeds; 1 tablespoon chopped fresh ginger; 1 teaspoon ground turmeric; 2 bay leaves; 4 cloves; 4 cardamom pods; 1 cinnamon stick; 1/2 cup milk; 2 tablespoons butter or neutral oil like corn or grapeseed; 1 tablespoon minced garlic; Chopped cilantro leaves for garnish

Servings: persons

4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops
Salt
1/4 teaspoon cayenne pepper
1 tablespoon ground fennel seeds
1 tablespoon chopped fresh ginger
1 teaspoon ground turmeric
2 bay leaves
4 cloves
4 cardamom pods
1 cinnamon stick
1/2 cup milk
2 tablespoons butter or neutral oil like corn or grapeseed
1 tablespoon minced garlic
Chopped cilantro leaves for garnish

1
Place 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
Bring to a boil, then adjust heat so mixture simmers.
3
Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
4
When meat is tender, remove it.
5
If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry.
6
Remove cardamom pods, cloves, cinnamon stick and bay leaves.
7
Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it.
8
Remove meat to a warm platter.
9
Add about 1/2 cup water to pan.
10
Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half.
11
Pour over meat, garnish with cilantro and serve.

1477

kcal

Calories

102

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops, Salt, 1/4 teaspoon cayenne pepper, 1 tablespoon ground fennel seeds, and more.

Yes, Twice-Cooked Lamb (Tabak Maaz) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Cooked Lamb (Tabak Maaz)

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