Tabak Maaz
Equipment
- Pan
- Slotted spoon
- Frying Pan
- Skillet
Ingredients
- 1 kg Lamb ribs of
- 2 tablespoons Garlic Paste
- 2 teaspoons Ginger ground
- 8-10 Cloves
- 8-10 Black Cardamom pods
- 2 tablespoons Turmeric ground
- 500 ml Vegetable oil or Ghee (2 1/4 cups)
- salt
Instructions
- Boil the ribs in a large pan of water, removing the scum with a slotted spoon, for about 30 minutes, or until the water is clear and until the ribs are half done.
- Stir in the garlic paste and boil for 15 minutes. Season with salt, cover with a lid and, boil for a further 15 minutes, or until the membrane between the ribs can be pierced with your fingers. Remove the pan from the heat and drain off the water. Allow the ribs to cool, then wash thoroughly, reserving the washing water, and set aside.
- Using a sharp heavy knife, separate the ribs into 8 rectangular pieces.
- Put the reserved washing water into a large pan and bring to a boil. Add the chopped ribs, ginger, cloves, cardamom pods, and turmeric. Season with salt and mix well.
- Allow to boil until the bones can be extracted from the membrane easily. Remove the pan from the heat and remove the ribs with a slotted spoon.
- Arrange the ribs in a large frying pan (skillet) (ensuring that they do not overlap), add the oil or ghee, and fry, turning gently for 45 minutes, or until they are evenly browned. Drain out the excess fat before serving.
Video
Nutrition
Serving: 4gSodium: 152mgCalcium: 78mgVitamin C: 4mgVitamin A: 1IUSugar: 1gFiber: 2gPotassium: 726mgCholesterol: 183mgCalories: 1820kcalSaturated Fat: 128gFat: 184gProtein: 43gCarbohydrates: 8gIron: 6mg
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