Tabak maaz

Ingredients

• 1 kg lamb ribs        
• 280 g plain Greek-style yoghurt         
• 2 tsp salt
• ½ tsp turmeric powder        
• 6 green cardamom pods, bruised    
• ½ tsp ground cinnamon            
• 2 tsp cumin seeds            
• 2 tsp cloves                
• 1 tsp ground ginger            
• ½ tsp garam masala            
• 4 fresh bay leaves        
• 1 litre chicken stock
• coriander sprigs and lemon wedges, to serve

This recipe needs to be started one day in advance.

Instructions

1. Cut the ribs into 2 ribs each. Combine the yoghurt and all the spices in a large bowl, add the ribs and toss to coat well. Cover and refrigerate overnight.
2. Preheat the oven to 180°C.
3. Place the ribs and marinade in a large ovenproof saucepan. Add the bay leaves and stock, cover and bake for 2½ hours or until the ribs are tender and almost falling off the bone. Remove the ribs and set aside to dry slightly.
4. Preheat a char grill pan or a large frying pan over high heat. Cook the ribs, in batches, for 2-3 minutes on each side or until golden and crisp. Scatter with coriander sprigs and serve with lemon wedges.

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Photography by Andrew Dorn.