TABAK MAAZ - FRIED LAMB RIBS
Ribs are marinated in spiced yogurt par-boiled and pan-fried. Learn the recipe of Tabak Maaz - Fried Lamb Ribs by vahchef.
Provided by johsna69
Time 50m
Yield 2 persons
Number Of Ingredients 0
Steps:
- Take the entire rib section and cut into rectangular pieces across the ribs. Care should be taken that the muscle covering the ribs is not removed . Each piece of the rib should be about five inches in length and two inches in width, containing about three to four pieces of rib bone in the meat. Take half litre water and half cup milk in a vessel. Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste. Stir well and place rib pieces and boil on medium flame till the meat becomes tender and almost all water gets absorbed. Remove the meat pieces and set aside. Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. Serve the dish hot.
Nutrition Facts : Calories 289, Fat 21, Protein 25, Cholesterol 97, Sodium 72
TABAK MAAZ (KASHMIRI FRIED LAMB RIBS)
This recipe is from Kashmir, in India, and is a component of the formal grand feast called Wazawan. Wazawan is a 36-course rich and delicious meal, the trend of which started with the Wazas (the master chefs of Kashmir and the descendants of the cooks who migrated from Samarkand to Kashmir in the 15th century). Wazawan consists of mostly non-vegetarian dishes.
Provided by Member 610488
Categories Lamb/Sheep
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water.
- Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.
- When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry.
- Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.
- Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan.
- Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.
TABAKH MAAZ (KASHMIRI STYLE LAMB RIBS)
Steps:
- In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
- Bring to boil and remove the scum that floats on the surface.
- Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
- Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
- Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
- Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
- Serve warm.
LAMB RIBS
Make and share this Lamb Ribs recipe from Food.com.
Provided by Lynn Joanne
Categories Meat
Time 6m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add Jam, ketchup, worcester sauce in a bowl and pur over riblets.
- Drain riblets during cooking time.
- 350 degrees for approximately 1 hours and 15 minutes.
- (you want to see carmelization of the riblets, if you don't see this bake until you do) Drain and cut ribs.
- This is so simple, but yet really delicious.
- Serve on a hot tray A rose wine goes very well with this or a sparkling rose.
Nutrition Facts : Calories 134, Fat 0.2, Sodium 462.5, Carbohydrate 35.6, Fiber 0.2, Sugar 22.7, Protein 0.8
VADOUVAN-SPICED LAMB RIBS
From Food and Wine Magazine. Vadouvan is a French-style curry powder, with members of the allium family adding flavor. It is a mild curry. There is at least one recipe posted, and you can also get it online and from specialty shops. The ribs do release a fair amount of fat, so you want to be sure to use a pan with sides. The overnight marinating in the dry rub is not included in the prep time.
Provided by duonyte
Categories Lamb/Sheep
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together the vadouvan, salt and sugar. Rub the spice mixture all over the ribs. Refrigerate, covered, for 8 hours or overnight.
- Preheat oven to 300 deg F.
- Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes. Cut into 1 or 2-rib portions and serve.
Nutrition Facts : Calories 1166.9, Fat 96.4, SaturatedFat 47.4, Cholesterol 269.9, Sodium 2015.3, Carbohydrate 4.5, Fiber 0.8, Sugar 3.2, Protein 65.6
STICKY ASIAN LAMB RIBS
Make and share this Sticky Asian Lamb Ribs recipe from Food.com.
Provided by The Normans
Categories Lamb/Sheep
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except for lamb.
- Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
- Bake 350 degrees for two hours, turning regularly.
- Remove lid for last half hour or to bake to your stickiness.
Nutrition Facts : Calories 861.6, Fat 60.9, SaturatedFat 30, Cholesterol 170.4, Sodium 1196.3, Carbohydrate 34.1, Fiber 0.7, Sugar 26.8, Protein 42.2
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