Crisp-Fried Lamb Ribs — Chef Avtar Singh Rana Style
Ingredients — 4 portions
Lamb
- 1.2 kg lamb ribs, preferably from the breast/rack section
- 1 liter water
- 1 tsp salt
- 3–4 green cardamom
- 1 black cardamom
- 1 cinnamon stick
- 3 cloves
- 1 bay leaf
- 1 tsp fennel seeds
For the Kashmiri finish
- 4 tbsp ghee
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric
- ½ tsp fennel powder
- ¼ tsp dry ginger powder (sonth)
- ½ tsp cumin powder
- Salt, to taste
- 1–2 tbsp lamb cooking stock
Method
- Prepare the ribs: Cut lamb ribs into individual pieces and trim excess fat while retaining enough fat for flavor.
- Poach: Place ribs in a heavy pot with water, salt, cardamom, cinnamon, cloves, bay leaf and fennel seeds. Simmer gently for 45–60 minutes, until tender but still holding their shape.
- Reduce: Remove the ribs and reserve the strained stock. Pat the ribs very dry. This is important for achieving a crisp exterior.
- Make the Kashmiri spice finish: Warm ghee in a wide pan. Add Kashmiri chili, turmeric, fennel powder, dry ginger and cumin. Keep the heat moderate so the spices do not burn.
- Crisp the ribs: Add the ribs and fry gently in the seasoned ghee, turning frequently, until deep golden, crisp and beautifully caramelized.
- Add a spoonful of reserved stock if needed and cook briefly until the spices cling to the ribs. The finished Tabak Maaz should be crisp outside, succulent inside and aromatic rather than heavily sauced.
🥣 Serve With
Muj Chetin — Radish Chutney
- Grated radish
- Green chili
- Coriander
- Cumin
- Salt
- Lemon juice
Walnut Chutney
- Toasted walnuts
- Green chili
- Coriander
- Cumin
- Salt
- A touch of lemon
Kashmiri Cucumber Taiga
- Cucumber
- Yogurt
- Fresh coriander
- Green chili
- Roasted cumin
- Salt
Lotus Stem Pickle
- Sliced lotus stem (nadru)
- Kashmiri chili
- Mustard
- Fennel
- Turmeric
- Vinegar/lemon
- Mustard oil
Chef Avtar’s Plating
Arrange 4–5 crisp ribs upright on a traditional copper or Kashmiri-style platter. Garnish with fresh coriander, microgreens and edible flowers. Place Muj Chetin, walnut chutney, cucumber taiga and lotus-stem pickle in small traditional bowls around the lamb.
Menu description:
TABAK MAAZ — Crisp-fried Kashmiri lamb ribs, slow-cooked until tender and finished in aromatic ghee and Kashmiri spices, served with Muj Chetin, walnut chutney, cucumber taiga and lotus-stem pickle.
