Tabakh Maaz

• 1 kg mutton chaap (lamb ribs)
• ½ cup of milk
• 1 teaspoon fennel seed powder
• 1 teaspoon dry ginger powder
• 1 pinch of asaphoetida
• 1 teaspoon cinnamon powder
• 2 cloves
• 250 gms ghee
• Salt according to taste

1. First of all clean all lamb rib pieces with fresh water and slice in equal rectangular shapes.
2. Be careful that the flesh on ribs does not get off while cutting. Each piece should be 5 inch long and 2 inch broad.
3. Add ½ lt. water and milk in a pan. Now mix dry ginger powder, fennel seed powder, turmeric, clove, salt, asaphoetida and cinnamon. Stir thoroughly.
4. Add lamb rib pieces in it and cook till the meat gets soft and dry. Take it out from the pan and keep aside.
5. Now heat ghee in a pan and put lamb rib pieces one by one. Fry on medium flame till the lamb pieces get golden brown and crispy. Before serving, cook the lamb pieces for 5 minutes in a pre-heated oven. Serve hot.