Kashmir Tabak Maaz Crispy Fried Lamb Ribs Milk Wazwan

Method

1. 1

   Place lamb ribs in a pot. Add milk, fennel powder, ginger powder, green and black cardamom, cinnamon, asafoetida and salt.

2. 2

   Bring to a very gentle simmer on medium-low — never boil vigorously or the milk splits.

3. 3

   Simmer covered for 35 to 40 minutes until ribs are completely tender and milk is mostly absorbed.

4. 4

   Remove ribs carefully. Pat completely dry with paper towels — dry ribs fry crispier.

5. 5

   Heat oil for deep frying to medium-high.

6. 6

   Fry ribs in batches on medium-high for 4 to 5 minutes per side until deeply golden and genuinely crispy.

7. 7

   The outside should crunch when bitten.

8. 8

   Drain on paper towels. Arrange on a plate.

9. 9

   Sprinkle Kashmiri red chilli powder on top. Serve immediately as a starter.