Fried Lamb Ribs

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

Tabak Maaz

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

Asia
India
Starter
Gluten-free

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