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Fried Lamb Ribs

Fried Lamb Ribs

Fried Lamb Ribs

Recipe Ingredients: 

  • 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
  • Salt
  • 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
  • Salt.

Recipe Method: 

  • 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.

Recipe Tips: 

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.