Tabak Maaz Fried Lamb Ribs Recipes

LAMB OR GOAT RIBS "TABAK MAAZ" STYLE

Steps:

• Lightly toast the toast the ingredients for the spice blend, then roughly crush in a mortar and pestle, or by pulsing in a spice grinder. Just break the spices up a bit to release their aroma-don't make them into powder. Combine the spices, onion, garlic, ginger, bay leaves and salt with the water in a soup pot, bring to a simmer, then turn off the heat and cool.
• Add the ribs and milk to the liquid and refrigerate overnight (optional). If, for some reason, the ribs aren't barely covered with liquid, add a little extra water to barely cover them.
• Bring the ribs to a simmer, turn the heat to low, and cook for an hour on the lowest heat possible. Do not allow the ribs to boil or they could fall apart.
• Test to see if the ribs are done by wiggling a bone-it should move freely, but they should not be falling apart. Allow the ribs to cool in the still-hot liquid for 45 minutes.
• Remove the ribs and dry very well. From here the ribs can be prepared days ahead of time.
• Brown the ribs crisp in the ghee on both sides and serve the hot garnished with cilantro and finishing salt.

TABAK MAAZ (KASHMIRI FRIED LAMB RIBS)

Steps:

• Combine the 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 the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
• When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
• Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
• Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
• Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

TABAKH MAAZ (KASHMIRI STYLE LAMB RIBS)

Steps:

• In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
• Bring to boil and remove the scum that floats on the surface.
• Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
• Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
• Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
• Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
• Serve warm.

TABAK MAAZ - FRIED LAMB RIBS

Steps:

• Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed . Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat. Take half litre water and half cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender and almost all water gets absorbed. Remove the meat pieces and set aside. Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. Serve the dish hot.