Tabak Maaz (Kashmiri Fried Lamb Ribs)
photo by bibartan.ghosh
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1814.36 g lamb ribs or 1360.77 g shoulder lamb chops
- salt, to taste
- 1.23 ml cayenne pepper
- 14.79 ml fennel seed, ground
- 14.79 ml fresh ginger, peeled and minced
- 4.92 ml ground turmeric
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 2 inch cinnamon sticks
- 118.29 ml milk
- 29.58 ml butter or 29.58 ml vegetable oil
- 14.79 ml garlic, minced
- chopped fresh cilantro leaves (garnish)
directions
- 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.
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Reviews
-
this was a nice blend of flavors, and easy to prepare if you assemble the spices in advance. lamb riblets are not available in our area, so i used shoulder chops. i had round-bone chops, but next time i would use the regular shoulder chops. the round bone chops were very difficult to brown properly at the end because they curled after all the braising.