Name: Fried Lamb Ribs (Tabak Maaz)
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 servings
Cuisine: Indian
Ingredients: Salt; ¼ teaspoon cayenne pepper; 1 tablespoon fennel seeds, ground; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon ground turmeric; 2 bay leaves; 4 cardamom pods; 4 cloves; 1 cinnamon stick; ½ cup milk; 2 tablespoons butter or neutral oil, like corn or grapeseed; 1 tablespoon minced garlic; Chopped fresh cilantro leaves for garnish; 4 pounds lamb ribs (breast), or 2 to 3 pounds shoulder lamb chops

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

An unusual appetizer, in both its meat (lamb ribs, while delicious, are not seen that frequently) and its spicing. Ask the butcher for a lamb breast, cut into ribs; give him a couple of days’ notice to make sure he can get one.

Ingredients

4 pounds lamb ribs (breast), or 2 to 3 pounds shoulder lamb chops

Method

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 ½ 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 t

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Fried Lamb Ribs

Tabak Maaz

Ingredients

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