Tabak maaz Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, fennel powder, turmeric powder, red chili powder, and salt.
• STEP 2.Add the lamb ribs to the marinade and coat them well. Let them marinate for at least 2 hours, or overnight for best results.
• STEP 3.Heat oil in a deep pan or fryer. Fry the marinated lamb ribs in batches until they turn golden brown and crispy.
• STEP 4.Remove the fried ribs from the oil and drain them on a paper towel to remove excess oil.
• STEP 5.Serve hot as an appetizer or as part of a main course with rice or naan bread.

Cooking Tips

• Make sure to use tender lamb ribs for the best results.
• For extra flavor, you can add a pinch of saffron to the marinade.
• If you don't have a deep fryer, you can shallow fry the ribs in a pan with enough oil to cover them halfway.

Storage and Serving

• Tabak Maaz is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the ribs in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.