Entree: India – Kashmir – तबक माज़ ➤ Tabak Maaz (Crisp fried spiced lamb ribs from Kashmiri cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) lamb spare ribs, cut into individual ribs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) Kashmiri red chili powder (or sweet paprika)
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 g) ginger-garlic paste
- 2 tbsp (30 ml) lemon juice
- 1 tsp (2 g) crushed fennel seeds
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1/4 tsp (1 g) ground black pepper
- 1 bay leaf
- 1/2 cup (120 ml) mustard oil or vegetable oil for frying
- 1 tbsp (14 g) ghee or unsalted butter
- 6 green cardamom pods, lightly crushed (about 3 g)
- Fresh cilantro leaves for garnish

Instructions

1. Parboil the ribs: place ribs in a pot with enough cold water to cover, add bay leaf and 1/2 tsp (2.5 g) salt, bring to a simmer and cook 12–15 minutes until just tender but not falling apart. Drain and pat dry thoroughly.
2. Make the marinade by whisking together yogurt, ginger-garlic paste, lemon juice, crushed fennel, coriander, garam masala, Kashmiri chili powder, remaining 1/2 tsp (2.5 g) salt, and black pepper.
3. Toss the cooled, dried ribs with the yogurt-spice mixture to coat evenly. Marinate at least 30 minutes at room temperature or up to 2 hours refrigerated (bring to room temperature before frying).
4. Heat mustard oil in a wide heavy skillet over medium-high heat until shimmering (if using mustard oil, heat until it just begins to smoke, then reduce to medium). Add ribs in a single layer (work in batches if necessary) and fry 4–6 minutes per side until deep golden and crisp, adjusting heat to avoid burning.
5. Remove the fried ribs to a paper towel-lined tray to drain. In the same pan, lower heat to medium-low, add ghee and crushed cardamom pods, and let the aromas bloom for 30 seconds.
6. Return the ribs to the pan and toss for 1 minute to coat in the ghee-cardamom finish. Check seasoning and adjust salt or lemon if desired.
7. Transfer to a serving platter, garnish with fresh cilantro, and serve hot with steamed rice or as part of a Kashmiri feast.