Tabak maaz are lamb ribs marinated overnight in a spiced yoghurt mix, then slowly baked until the meat is falling off the bone.
- 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
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.
This recipe needs to be started one day in advance.
- 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.
- Preheat the oven to 180°C.
- 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.
- 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.