Kashmir-Style Crispy Fried Lamb Ribs

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A celebrated street and banquet dish from the Kashmir Valley, these lamb ribs are simmered until meltingly tender with warming spices, pressed flat between weights, then fried in their own fat until the edges turn rich and golden. Served hot with rice, rumali roti, or simply as a snack with Kashmiri salt tea.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 38 gFat
• 16 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 1 gSugar
• 32 gProtein
• 780 mgSodium
• 420 mgPotassium
• 70 mgCalcium
• 3.2 mgIron
• 2 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Ribs

• 1.5 kg lamb rib pieces (breast/chuck ribs, with fat cap intact, cut into 7–8 cm pieces)
• 2 tablespoons ghee
• 2 bay leaves
• 4 green cardamom pods
• 2 black cardamom pods
• 1 small cinnamon stick (5 cm)
• 3 cloves
• 1 teaspoon dried ginger powder (sonth)
• 1 teaspoon fennel powder (saunf)
• 1 teaspoon Kashmiri red chili powder (mild, for color)
• 1/2 teaspoon turmeric
• 1 tablespoon ginger-garlic paste
• 1 1/2 teaspoons kosher salt

For the Spice Yogurt Marinade

• 1/2 cup plain whole-milk yogurt, whisked
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon salt

For Frying and Serving

• 3 tablespoons ghee or mustard oil for shallow frying
• 1 teaspoon chaat masala, to finish
• 1 lemon, cut into wedges
• Fresh mint leaves, to garnish

Directions

1. Place lamb rib pieces in a heavy pot, cover with cold water, and bring to a boil. Drain and rinse under cold water to remove scum, then return to the pot with fresh water to cover by 5 cm.
2. Add ghee, bay leaves, green and black cardamom, cinnamon, cloves, dried ginger, fennel powder, Kashmiri chili powder, turmeric, ginger-garlic paste, and 1 1/2 teaspoons salt. Bring to a gentle boil, skim, then reduce to a low simmer and cook uncovered for 2 to 2 1/2 hours, until the meat is fork-tender and the liquid has nearly evaporated, leaving behind shimmering fat.
3. Drain the ribs and spread them skin-side up on a parchment-lined tray. Place a second heavy tray on top and weigh it down with a heavy pot or two cans; press for 4 to 6 hours (or overnight in the fridge) so the pieces flatten and dry out a little.
4. Whisk together the yogurt, remaining Kashmiri chili powder, garam masala, asafoetida, and salt. Brush this mixture thinly over the pressed ribs and let them rest at room temperature for 20 minutes to set the coating.
5. Heat ghee in a wide heavy skillet over medium heat until shimmering. Lay the ribs flat in a single layer and fry for 3 to 4 minutes per side, pressing gently with a spatula, until deep golden and crisp at the edges.
6. Lower the heat slightly if the fat crackles too aggressively; the ribs are done when they sound hollow when tapped and the surface looks lacquered.
7. Transfer to a warmed platter, sprinkle with chaat masala, and serve immediately with lemon wedges and mint, alongside steamed basmati, Kashmiri pulao, or rumali roti.

Cook’s Notes

• Use ribs with a generous fat layer – this is where the signature crispness and flavor come from; lean cuts will turn rubbery.
• Traditional cooks press the ribs between flat river stones to flatten them evenly; a cast-iron skillet balanced on top of a tray works well at home.
• Kashmiri chili powder is used here for its vivid red color rather than heat – do not substitute hot cayenne or the dish will burn before coloring.
• Pressing the ribs is essential: it dries the surface so the yogurt glaze adheres and the final fry produces an audible crunch.
• Serve with kehwa (Kashmiri green tea) or Noon Chai to balance the richness of the fried fat.
• Leftovers keep refrigerated for 2 days; re-crisp in a dry skillet over medium heat – avoid the microwave, which softens the crust.

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