11 Essential Kashmiri Wazwan Dishes You Need to Know

4. Tabak Maaz — Crispy Lamb Ribs

Tabak Maaz are small lamb ribs prized for their crisp exterior and tender interior. The classic two-stage method gives the dish its signature texture: first the ribs are braised in milk and gentle spices to tenderize, then they are fried in ghee until the outside turns crisp and golden. Typical spices include mild whole spices and a hint of saffron or kewra in some recipes, but the emphasis is on texture and aroma rather than overpowering heat. At home, simmer trimmed ribs in a mixture of milk with a bay leaf and gentle aromatics until the meat is just cooked. Pat dry, then shallow-fry in clarified butter or neutral oil until crisp. Serve as an appetizer with kahwa or as part of a Wazwan spread. If ghee is unavailable or you prefer a lighter finish, use a high-heat oil and finish with a brush of melted butter for flavor. Vegetarian adaptation: marinated, fried slabs of smoked paneer can mimic the contrast of soft inside and crisp outside.