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Twice-Cooked Lamb

5.0(14)

These lamb ribs are a specialty of Kashmir called tabak maaz. The ribs undergo a curious braise-then-brown process which, though uncommon, makes perfect sense. The meat is made tender by braising, then browned with fresh spices and oil (or, in this case, butter). The result is the flavor of braising with the crispness of sautéing, an unbeatable combination.

by Mark Bittman

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Middle EasternDinner, Appetizer, Main Course

Servings

4 main course or 8 appetizer servings

Total time

Calories / serving

1446 kcal

Ingredients (14)

serves

4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops
Saltsalt
1/4 teaspoon cayenne pepperpepper
1 tablespoon ground fennel seedsfennel-seed
1 tablespoon chopped fresh gingerginger
1 teaspoon ground turmericturmeric
2 bay leavesbay-leaf
4 cloves
4 cardamom pods
1 cinnamon stickcinnamon
1/2 cup milkmilk
2 tablespoons butter or neutral oil like corn or grapeseedbutter
1 tablespoon minced garlicgarlic
Chopped cilantro leaves for garnishcilantro

Instructions (3 steps)

01Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
02When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves.

03Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve.

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