Posted on December 21, 2010. Filed under: Non-veg | Tags: , |


1 tbsp: Black cardamom
1 tbsp: Green cardamom
4 sticks: Cinnamon
1 tbsp: Cloves 
4 nos: Bay leaf 
1 tbsp: Black peppercorns
4 nos: Star Anise
2 tbsp: Fennel seeds
2 halves: Lamb spare ribs
2 packets: Amul Milk                
Few strands: Saffron
200 gms: Besan
1 tbsp: Red chilli powder
for frying: Fortune Refined Oil


1. In a broad stock pot add black cardamom, green cardamom, cinnamon, cloves, bay leaf, peppercorns, star anise , fennel seeds , spare ribs, milk and saffron and cook on a medium flame till the lamb is cooked and the milk mixture reduces to rabri stage.
2. Once cooked, remove the spare ribs and keep aside.
3. Combine besan with red chilli powder and water to prepare a smooth and thin batter.
4. Heat oil in a deep kadhai, dip the ribs in the prepared batter and deep fry till crisp and golden brown in colour.
5. Serve immediately.


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