Tabakh Maaz (Delicious ribs â€” a Kashmiri delicacy)

Servings: 8

Author:

Indian [/cuisines/indian/]

Lamb [/ingredients/lamb/]

Instructions

1 Bring the water to the boil; add the ribs. Continue to boil, removing the scum
that rises to the surface. Repeat until the water is clear. Boil covered till
the ribs are half done.
2 Add the garlic and mix well. Continue to boil for another 10 minutes. Add the
salt and boil covered, continuously, until the membrane between the ribs can be
pierced with the thumb. Remove the pan from the heat and drain the water. Cool
the ribs and then immerse in a pan of cold water. Wash thoroughly, and then keep
them aside. Do not discard this water.
3 Chop the ribs with a heavy, sharp knife into 8 equal rectangular pieces.
4 Boil the water in which the ribs were washed. Add the chopped ribs, salt, ginger
powder, cloves, black cardamom and turmeric powder. Mix well. Continue to boil
until the bones can be extracted from the membrane easily. Remove the pan from
the heat and take out the ribs with a slotted spoon. Keep aside. Discard the
water.
5 Arrange the ribs in a large frying pan, so that they do not overlap. Pour the
ghee over them. Fry until they are reddish brown all over. Turn occasionally.
Drain out the ghee before serving.