Lamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.
What makes it tabak maaz
Lamb ribs, cut in pairs, with their fat.
Simmered in milk and whole spice first.
Fried in ghee until crisp.
Where it comes from
One of the first dishes of the wazwan, and the one people fight over. Breast of lamb, ribs and fat together, is cut into strips, simmered in milk with fennel, cardamom and dried ginger, then fried in ghee until the outside crackles and turns deep brown.
It's rich enough that a pair of ribs is plenty, and it's made at home for guests as well as at feasts.