Simple Indian Par Boiled Lamb Ribs

Inspired by the Tabak Maaz recipe


  • 1 lb lamb ribs
  • ½ cup plain yogurt
  • ¼ tsp salt
  • 1 Tbsp plus 1 tsp Meat Masala
  • 2 cups water


  1. Hang the yogurt in a cloth for at least 2 hours, overnight even better.
  2. Mix hung yogurt with the salt and masala.
  3. Rub yogurt mix onto the ribs, leave it covered at room temperature for 6 hours
  4. Put ribs and the two cups of water in a pot and bring to a boil
  5. Simmer for 1 hour
  6. Remove ribs, reserve sauce
  7. Fry ribs on oil or ghee both sides, about 1 min each side.
  8. Put ribs on a warm plate and drizzle reserved sauce.


  • Originally it was not meat masala but:
    1. Dried ginger powder: 1 teaspoon
    2. Powdered Fennel seeds: 2 teaspoon
    3. Turmeric powder: ½ teaspoon
    4. Ground Cinnamon: 1 teaspoon
    5. Cardamom powder: 2 teaspoon.
    6. Ground cloves: ¼ teaspoon
    7. Hing Asafetida: pinch
    8. Degi Mirch (Paprika): 1 teaspoon

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