Kashmir Tabak Maaz Crispy Fried Lamb Ribs Milk Wazwan

Ingredients

• 800g lamb ribs — cut into individual ribs
• 2 cups full-fat milk
• 1 tsp fennel powder
• 1/2 tsp dry ginger powder
• 3 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 1/4 tsp asafoetida
• Salt
• Oil for deep frying
• 1/2 tsp Kashmiri red chilli powder to sprinkle when serving

Method

1. Place lamb ribs in a pot. Add milk, fennel powder, ginger powder, green and black cardamom, cinnamon, asafoetida and salt.
2. Bring to a very gentle simmer on medium-low — never boil vigorously or the milk splits.
3. Simmer covered for 35 to 40 minutes until ribs are completely tender and milk is mostly absorbed.
4. Remove ribs carefully. Pat completely dry with paper towels — dry ribs fry crispier.
5. Heat oil for deep frying to medium-high.
6. Fry ribs in batches on medium-high for 4 to 5 minutes per side until deeply golden and genuinely crispy.
7. The outside should crunch when bitten.
8. Drain on paper towels. Arrange on a plate.
9. Sprinkle Kashmiri red chilli powder on top. Serve immediately as a starter.