Tabak maaz

Method

1. 1 Cut the lamb ribs into bone-in square pieces and wash them thoroughly.
2. 2 Boil the ribs in fresh milk with cardamom, cinnamon, fennel seeds, and ginger for 55 minutes.
3. 3 Boiled in milk, not water, the milk protein tenderizes the meat and eliminates the gamey smell of lamb.
4. 4 Keep the heat low and stir gently to prevent the milk from burning at the bottom of the pot.
5. 5 Remove the ribs from the water, drain them, and gently flatten them.
6. 6 Fry the ribs in ghee butter for 6 minutes on each side until the outside is browned and crispy, then sprinkle with salt.

With an appliance

• Air fryer 1 hr 40 min

  Replace step 6: brush with ghee and bake in a 200-degree hot air oven for 14 minutes, flipping at minute 8; the crust will be crispier and drier than the ghee-fried version.