Tabak maaz (), also called qabargah () is a traditional Kashmiri dish made from lamb ribs that are simmered in milk and spices and then fried. It is often served during special occasions, festivals, and as part of the traditional multi-course meal known as wazwan.
See also Goshtaab: Traditional Kashmiri meatball dish Rogan josh: Kashmiri lamb curry
References
"Kashmiri Cuisine: A Historical Perspective" by Sarla Razdan. "The Flavors of Kashmir" by Rahul Wanchoo. "Traditional Kashmiri Cooking" by Neerja Mattoo.