Tabak maaz is a traditional dish originating from Kashmir. It's usually made with a combination of lamb ribs, garlic, ginger, cloves, cardamom, turmeric, oil or ghee, and salt. The ribs are boiled with garlic, separated into pieces, and the reserved cooking water is brought to a boil in a pot.

The ribs are placed in the pot with ginger, cloves, cardamom, salt, and turmeric. The bones are removed and the ribs are arranged in a frying pan over ghee or oil. They're fried until browned so that the flavors are sealed in. Once drained from the oil, tabak maaz is ready to be served.