• Kashmiri-style fried lamb ribs (tabak maaz) (Brett Stevens)Source: Brett Stevens

Partitioned between India and Pakistan, Kashmir has been divided since the British left India in 1947. Lamb is heavily consumed on both sides of the Line of Control, and forms a substantial part of Kashmiri cuisine. This dish is typical of the region and is commonly enjoyed at wedding banquets and other major celebrations. Featuring typically Persian spices, the ribs are marinated overnight to allow the meat to soften and are then cooked until tender. A last-minute dip in the frying pan guarantees all the flavours are sealed in.






Skill level

Average: 3.4 (51 votes)


  • 280 g (1 cup) Greek-style yoghurt
  • ½ tsp ground turmeric
  • 6 cardamom pods, bruised
  • ½ tsp ground cinnamon
  • 4 bay leaves
  • 2 tsp cumin seeds
  • 4 cloves
  • 1 tsp ground ginger
  • ½ tsp garam masala
  • 1 kg lamb ribs
  • 1 kg ghee, to deep-fry
  • coriander sprigs and sea salt flakes, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time overnight
Drink match 2012 La Línea Tempranillo Rosé, Adelaide Hills, SA ($21)

In a large ovenproof dish, combine yoghurt, turmeric, cardamom, cinnamon, bay leaves, cumin seeds, cloves, ground ginger, garam masala and 2 tsp salt. Add ribs and mix to coat. Cover and refrigerate overnight.

Place ribs and marinade in a large saucepan with enough cold water to just cover ribs and bring to the boil over high heat. Reduce heat to low, cover and simmer for 2 hours or until ribs are tender. Remove ribs and set aside to dry slightly.

Heat ghee in a large pan over medium heat to 160°C (or until a cube of bread turns golden in 20 seconds). Working in batches, fry ribs for 2 minutes each side or until golden and crispy. Drain on paper towel. Scatter over coriander leaves and sea salt to serve.


Photography Brett Stevens


As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.