Twice-Cooked Lamb (Tabak Maaz)

1. 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. 2

   Bring to a boil, then adjust heat so mixture simmers.

3. 3

   Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.

4. 4

   When meat is tender, remove it.

5. 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. 6

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

7. 7

   Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it.

8. 8

   Remove meat to a warm platter.

9. 9

   Add about 1/2 cup water to pan.

10. 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. 11

    Pour over meat, garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.