Tabak Maaz with Radish Chutney

Instructions

1. 1

   Prepare the Simmering Liquid

   • Wash the lamb ribs thoroughly under cold running water and pat them dry.
   • In a wide, heavy-bottomed pan or Dutch oven, combine the lamb ribs, full-fat milk, water, salt, turmeric powder, fennel powder, dry ginger powder, and asafoetida.
   • Add the whole spices: lightly crushed green and black cardamom pods, cloves, and the cinnamon stick.
   • Stir gently to ensure the ribs are submerged and the spices are well-distributed.
2. 2

   Simmer the Ribs until Tender

   • Place the pan over medium-high heat and bring the mixture to a gentle boil.
   • Once boiling, immediately reduce the heat to low, cover the pan with a lid, and let it simmer for 45-50 minutes.
   • Check occasionally to prevent the milk from scorching at the bottom. The ribs should be fork-tender but still hold their shape. The liquid will reduce and thicken, coating the ribs.
   • Carefully remove the tender ribs from the pan using tongs and arrange them in a single layer on a wire rack to cool and air-dry for at least 20-30 minutes. This step is crucial for achieving a crispy exterior.
3. 3

   Shallow-Fry the Ribs

   • Heat the ghee in a wide, shallow pan (kadai) over medium-high heat. The ghee is ready when a small drop of water sizzles and evaporates instantly.
   • Carefully place the air-dried ribs into the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-5 minutes on each side, turning them gently, until they are a deep golden-brown and crisp all over.
   • Once fried, remove the ribs with a slotted spoon and place them on a plate lined with paper towels to drain any excess ghee.
4. 4

   Serve Hot

   • Arrange the hot and crispy Tabak Maaz on a serving platter.
   • Serve immediately as a standalone appetizer or as a part of a traditional Kashmiri Wazwan meal.