Cool the ribs in a pan with cold water and keep aside

Increase to medium heat, add cream and bring to boil. Continue to boil for another 10 minutes. Add the ribs to the water. Then add water, bay leaf, ginger, garlic paste, turmeric, saffron, red chili powder and salt, simmer properly until it is completely tender.Mix this well, and add the rest of the spices like sandal powder, cinnamon and cardamom powder etc.Melt butter in a handi, add cardamom and stir over low heat for 30 seconds.Your Tabak Maaz is ready.Cool the ribs in a pan with cold water and keep aside. Remove the pan from the heat and drain the water.Remove the pan from heat and take out the ribs with a slotted spoon.Add the paste to the handi and stir. Let it cook till the flesh can be pierced with thumbs.Sprinkle pepper, stir and add cardamom powder and stir again.Tabak MaazIngredient1 kg Lamb Ribs (full fillet)5-6-litre water50 gm garlic paste15 gm salt3-litre cold water5 gm dry ginger powder8 nos of clove8 nos of black cardamom10 gm turmeric powder500 gm pure gheeMethod:Bring some water to boil.For the chicken:Whisk yoghurt in a separate bowl, while you clean, wash and chop the coriander.Put the ingredients in a blender, add 50 ml of water and make a fine paste. Boil covered till the ribs are half done.Your Rogan Josh is ready.Recipe courtesy: Sofitel Mumbai BKC. Pour the pure ghee on them. Keep aside and discard the water. Slowly removing the scum that rises into the surface. Add the salt and cover it. Fry until they are reddish brown overall. Repeat until the water is clear.Blanch, cool and peel almonds.Your Rajmah Kababa is ready.Add garlic paste and mix well.Once it is cooked, drain the water.Remove stems, wash, slit and deseed green chillies.Fry it on a tawa using a small amount of refined oil or pure ghee.Let it boil until the bones can be extracted from the membranes easily.Once again, boil some water and add the chop ribs, salt, dry ginger, cloves, black cardamom and turmeric powder. Use a grinder to mince the rajma. Mix well.Chop the ribs with a chopper into rectangular pieces of 2 into 1 inches approx. Cover and simmer, stirring occasionally until tender.Packed with robust flavours, Kashmiri cuisine has a lot to offer for those looking to try something new.Prepare the patty according your choice.Rogan Josh1. Drain out pure ghee before serving.Add chicken, yoghurt, salt and about 750 ml of water. Grind it to a fine paste.2 kg mutton curry pieces10 gm yellow butter10 pc green cardamom100 gm onion30 gm garlic8 pc green chillies20 pc almonds225 gm yoghurt120 ml cream3 gm green cardamom, powdered5 gm corianderSome pieces of silver leafSalt, to tasteMethod:For https://www.ferrotitanium.net/product/high-titanium-iron/ the paste:Peel, wash and roughly chop onions.Rajmah Kababa400 gm kidney beans100 gm refined oil10 gm turmeric50 gm ginger paste50 gm garlic paste2 gm cinnamon powder5 gm cardamom powder1 gm saffron30 gm red chilly powder        5 gm sandal powder5 gm bay leafSalt to tasteMethodSoak rajma for two hours.Peel the garlic.Arrange the ribs in a large frying pan so that it doesn’t overlap. Turn ocassionally