Preparation Time:15-20 minutes
Cut the lamb ribs into pieces. Do not remove the muscles covering the ribs.
In a large pot, add the ribs, milk, water, turmeric powder, fennel seed powder, dried ginger powder, cloves, cardamom pods, cinnamon stick, salt, and asafoetida. Bring to a boil, then reduce the heat and simmer until the meat is tender and the liquid is mostly absorbed, about 1-1.5 hours.
Heat ghee or oil in a pan over medium heat. Fry the cooked ribs until they are golden brown and crispy on both sides.
Serve: Serve hot as an appetizer or with rice.
