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November 20, 2008

Tabak Maaz (Fried Lamb Ribs)

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Region : Jammu and Kashmir
Serves
6
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4450
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Recipe
 

Ingredients :

 

 

Lamb ribs

-

1kg

Milk

-

1/2cup

Powdered aniseeds

-

1tsp

Dry ginger powder

-

1tsp

Turmeric

-

1tsp

Asafoetida powder

-

a pinch

Powdered cinnamon

-

1tsp

Cloves

-

2nos

Ghee

- 250gm1tbs handi-spoonful , 
Salt - to taste.
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   Milk,   Ginger,   Ghee,  



 

Method of Preparation : 

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 1/2litre water and 1/2cup 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. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.

 
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