vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Tabak Maaz - Fried Lamb Ribs

Tabak Maaz - Fried Lamb Ribs
Bommidalu Masala Curry

Bommidalu Masala Curry

Bommidalu Masala Curry is a delicious fish stew cooked in rich poppy seed gravy and with ...

Dum Ka Chicken

Dum Ka Chicken

Dum Ka Chicken in traditional method -- A popular Hyderabadi dish known as Dum ka Murgh, ...

Tindora and channa masala

Tindora And Channa Masala

combination of tindora and channadal with spices....

Potato podimas fry

Potato Podimas Fry

How to makePotato podimas fry?How to cookPotato podimas fry?Learn the recipePotato pod...

AMBAT BATATA

Ambat Batata

A popular dish from Malwan is Ambat batata, a potato curry that is sour yet delicious to ...

Bottle Gourd Curry With Sesame Seeds

Bottle Gourd Curry With Sesame Seeds

Bottle gourd cooked with sesame seeds and coconut powder rich in Iron....

Tabak Maaz - Fried Lamb Ribs Recipe, How To Make Tabak Maaz - Fried Lamb Ribs Recipe

Ribs are marinated in spiced yogurt par-boiled and pan-fried. Learn the recipe of Tabak Maaz - Fried Lamb Ribs by vahchef.

This dish is typical of the Kashmir region and is commonly enjoyed at wedding banquets and other major celebrations. Featuring typically Persian spices, the ribs are marinated overnight to allow the meat to soften and are then cooked until tender.

About Recipe

How to make Tabak Maaz - Fried Lamb Ribs

(5 ratings)
0 reviews so far
Prep time
20 mins		 Cook time
50 mins		 Total time
70 mins
Tabak Maaz - Fried Lamb Ribs
Author : Vahchef
Main Ingredient : Lamb
 Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Tabak Maaz - Fried Lamb Ribs
• Lamb ribs - 1 kg.
• Milk - half cup.
• Ginger powder - 1 tea spoon.
• Ani seeds powder - 1 tea spoon.
• Turmeric powder - 1 tea spoon.
• Cinnamon powder - 1 tea spoon.
• Asafoetida powder - 1 pinch.
• Clove - 3 numbers.
• Ghee - 250 grams.
• Salt - to taste.
• Water - as required.
Method:
  • 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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter