Kashmiri Fried Lamb Ribs (Tabak Maaz)

Ingredients​

• 1 kg ​ ​Mrs. Garcia’s Lamb Chops
• 280g ​ ​Greek-style Yogurt
• 6 pcs ​ ​Cardamom Pods (bruised)
• ½ tsp ​ ​Ground Cinnamon
• 4 pcs ​ ​Bay Leaves
• 2 tsp ​ ​Cumin Seeds
• ½ tsp ​ ​Ground Turmeric
• 4 pcs Cloves
• 1 tsp ​ ​Ground Ginger
• ½ tsp ​ ​Garam masala powder
• 1 kg ​ ​Ghee, to deep-fry
• 1 spring ​ ​Coriander
• 1 tsp ​ ​Sea Salt

Preparation

1. In a large ovenproof dish, combine yogurt, turmeric, cardamom, cinnamon, bay leaves, cumin seeds, cloves, ground ginger, garam masala, and 2 teaspoons of salt. Add ribs and mix to coat thoroughly. Cover dish and refrigerate mixture overnight.

2. Transfer ribs and marinade in a large saucepan. Add enough cold water to just cover ribs. Bring to a boil over high heat, then reduce heat to low. Cover the saucepan and let it simmer for 2 hours or until ribs are tender. Remove ribs and set aside.

3. Heat ghee in a large pan over medium heat until it reaches 160°C(320°F). Working in batches, fry ribs for 2 minutes on each side or until golden and crispy. Once fried, place ribs on a paper towel to drain excess oil. For serving, top ribs with coriander leaves and a sprinkle of sea salt.