- 2 pounds Lamb ribs I used a rack of lamb but traditionally only ribs are used
- 6 cups water
- 2 cups milk and 1 Cup water – mixed together
- 1 tsp garam masala Use Zafrani Garam Masala by Shan - it's the closest thing to my blend
- a pinch of asafoetida
- 1 star anise 1 tsp fennel powder - the traditional way
- For yogurt batter :
- 4 Tbs yogurt
- 2 Tbs kisan canola cooking oil
- 1 tsp chilli powder
- 1/2 tsp garam masala or as need
- Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
- Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
- Now drain the water and wash the meat under a spray of water.
- Bring the milk and water mix to a boil.
- Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
- The timing for this will depend on the quality of meat.
- The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
- Once the meat is tender, remove from the milk, and let drain on a wire rack.
- Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
- Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
- When they are nice and golden crisp , you know they are ready.
If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice. If your butcher refuses to hand over just the ribs, go ahead and make this with chops.