Kashmiri Fried Lamb Ribs

(Tabak Maaz)


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

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.


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