Photograph of the finished Tabak maaz

India · Sườn cừu luộc sữa rồi chiên Tabak maaz

Tabak maaz

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Fresh milk Fresh milk 6 ¾ cups
  • Photograph of Cardamom Cardamom 0.8 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Hing powder Hing powder 0.1 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the lamb ribs into bone-in square pieces and wash them thoroughly.
  2. 2 Boil the ribs in fresh milk with cardamom, cinnamon, fennel seeds, and ginger for 55 minutes.
  3. 3 Boiled in milk, not water, the milk protein tenderizes the meat and eliminates the gamey smell of lamb.
  4. 4 Keep the heat low and stir gently to prevent the milk from burning at the bottom of the pot.
  5. 5 Remove the ribs from the water, drain them, and gently flatten them.
  6. 6 Fry the ribs in ghee butter for 6 minutes on each side until the outside is browned and crispy, then sprinkle with salt.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 6: brush with ghee and bake in a 200-degree hot air oven for 14 minutes, flipping at minute 8; the crust will be crispier and drier than the ghee-fried version.

Start cooking