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
PEAS ROTI

Peas Roti

A wonderful green color Indian roti is popularly known as Hari roti. The dough for green ...

POTATO EGG CURRY (KONIR DOM)

Potato Egg Curry (konir Dom)

Potato Egg curry is a popular south Indian dish, They are very healthy and full of nutrit...

FISH IN TAMARIND CURRY - MEEN KULAMBU

Fish In Tamarind Curry - Meen Kulambu

Andhra style fish curry is well blended with tamarind juice and other spices. Fish in tam...

Chicken Tikka Masala

Chicken Tikka Masala

This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices ...

Radish leaves and spinach curry

Radish Leaves And Spinach Curry

These leaves have plenty of health benefits, are loaded with minerals and Vitamins, cont...

BUDAMKAYA(LEMON CUCUMBER) MASALA CURRY

Budamkaya(lemon Cucumber) Masala Curry

Whole lemon cucumber stuffed with sesame seeds, ground nuts and spices, is a delicious r...

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

(89 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


 


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