Tabak Maaz

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Published under: Mutton

Serves 6

Ingredients :

Lamb ribs – 1kg
Milk – 1/2cup
Powdered aniseeds – 1tsp
Dry ginger powder – 1tsp
Turmeric – 1tsp
Asafoetida powder – a pinch
Powdered cinnamon – 1tsp
Cloves – 2nos
Ghee – 250gm1tbs handi-spoonful , 
Salt – to taste.

Method of Preparation :

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 1/2litre water and 1/2cup 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. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.


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