Friday, February 13, 2009

Kashmiri Style Ribs: Tabak Maaz

I have adapted the recipe from an old magazine clipping. The hing, ginger powder, fennel, and of course Kashmiri chile powder give the gravy a Kashmiri touch. This is a great party dish. It is tasty as well as easy. You can make it in a dry velvety clinging sauce (pic 1) by drying up the moisture in the gravy, or serve it in a more liquidy sauce (pic 2), as per your preference. You could also serve the wetter gravy as a dipping sauce on the side.

1 lbs lamb or goat chops (mutton chops or champein!)
1 cup yoghurt
1 heaping tsp ginger powder
1 tsp freshly ground fennel seeds
1/2 tsp ground cinnamon
1 tsp Chinese Five Spice Powder
1/8 tsp (pinch of) hing/asofetida
1 heaping tsp kashmiri chile powder
1 tsp garam masala
1 tsp or so salt (to taste)
1 cup water
3 tbs sunflower oil for braising
1/4 cup sunflower oil for pan frying

Blend all of the spices and into the yoghurt. Marinate ribs in yoghurt for a few hours or overnight. Heat 3 tbs oil in a pot and then add ribs. Add in salt now. Braise for a few minutes on medium heat until the oil separates from the gravy. Take care not to allow the yoghurt to curdle by keeping the heat controlled. Add in one cup water or so to cover the ribs, bring to a boil, then cover and simmer on very low heat for about 1 to 1 and a half hours until ribs are nice and tender. Remove ribs and set on plate to cool completely. Keep the gravy aside. At this stage you can boil off excess water from the gravy to thicken it. The ribs should be completely room temperature for the next step, in the meanwhile. Now heat the rest of the oil in a flat frying pan. Brown room temperature ribs in the frying pan by frying on each side. Serve on a flat plate and pour the remaining gravy on top of the ribs, or if youv'e done a ticker gravy, paint it on. If you do this for a party, you can wrap the end of the bones in foil.

This is a great go-to party dish and believe me people will suck the goat ribs dry!

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