serves
4
prep
10 minutes
cook
3 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
3
hours
difficulty
Easy
level
Ingredients
- 1 kg lamb ribs
- 280 g plain Greek-style yoghurt
- 2 tsp salt
- ½ tsp turmeric powder
- 6 green cardamom pods, bruised
- ½ tsp ground cinnamon
- 2 tsp cumin seeds
- 2 tsp cloves
- 1 tsp ground ginger
- ½ tsp garam masala
- 4 fresh bay leaves
- 1 litre chicken stock
- coriander sprigs and lemon wedges, to serve
This recipe needs to be started one day in advance.
Instructions
- Cut the ribs into 2 ribs each. Combine the yoghurt and all the spices in a large bowl, add the ribs and toss to coat well. Cover and refrigerate overnight.
- Preheat the oven to 180°C.
- Place the ribs and marinade in a large ovenproof saucepan. Add the bay leaves and stock, cover and bake for 2½ hours or until the ribs are tender and almost falling off the bone. Remove the ribs and set aside to dry slightly.
- Preheat a char grill pan or a large frying pan over high heat. Cook the ribs, in batches, for 2-3 minutes on each side or until golden and crisp. Scatter with coriander sprigs and serve with lemon wedges.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
