Tabak Maaz

Flat pieces of mutton cut from the ribs and fried till they acquire a crisp crackling texture.

Ingredients  1kg Lamb ribs 1/2cup Milk 1tsp Powdered aniseeds 1tsp Dry ginger powder 1tsp Turmeric a pinch of Asafoetida powder 1tsp Powdered cinnamon 2 Cloves 250gm Ghee Salt to taste.

Directions 1. 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. 2. Take 1/2litre water and 1/2cup 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. 3. Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides. At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.