Tabak Maaz

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

Ingredients

 * 1 kg lamb ribs
 * ½ cup milk
 * 1 tsp powdered aniseeds
 * 1 tsp dry ginger powder
 * 1 tsp turmeric
 * a pinch of asafoetida powder
 * 1 tsp powdered cinnamon
 * 2 cloves
 * 250 g ghee
 * salt to taste

Directions

 * 1) Take the entire rib section and cut into rectangular pieces across the ribs.
 * 2) Care should be taken that the muscle covering the ribs is not removed.
 * 3) 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.
 * 4) Take ½ litre water and ½ cup milk in a vessel.
 * 5) Add aniseed, ginger, turmeric, asafoetida and cinnamon powders along with cloves and salt to taste.
 * 6) Stir well and place rib pieces and boil on medium flame till the meat becomes tender, and almost all water gets absorbed.
 * 7) Remove the meat pieces and set aside.
 * 8) Heat ghee and deep fry the meat pieces one by one until it turns crispy on both sides.
 * 9) At the time of serving, place the pan in an oven for about five minutes at a medium temperature and serve the dish hot.