1 kg (2.2 lb) Lamb ribs, 3 inch x 5 inch pieces
2 1/2 cups (500 ml) 16 fl oz Milk
3 Black cardamom (badi elaichi), crushed
2 Cinnamon (dalchini), 1 inch sticks
4 Cloves (laung)
2 Bay leaves (tej patta)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 tsp (8 g) Salt
1 1/2 cups (300 g) 11 oz Ghee
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Red chilli powder
5 - 6 Silver leaves (varq)
2 1/2 cups (500 ml) 16 fl oz Milk
3 Black cardamom (badi elaichi), crushed
2 Cinnamon (dalchini), 1 inch sticks
4 Cloves (laung)
2 Bay leaves (tej patta)
1 tsp (2 g) Garam masala
a pinch Asafoetida (hing)
2 tsp (8 g) Salt
1 1/2 cups (300 g) 11 oz Ghee
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1/2 tsp Red chilli powder
5 - 6 Silver leaves (varq)
method
1. Put the ribs in a pot; add milk, black cardamom, cinnamon sticks, cloves, bay leaves, garam masala, asafoetida, and salt. Cook till the milk gets absorbed.
2. Remove from heat, and transfer the ribs to a large plate. Keep aside.
3. Heat the ghee. Meanwhile, whisk together the yoghurt, red chilli powder, and a little salt until smooth in consistency.
4. Dip each rib into the yoghurt and fry to a rich brown colour. Drain excess oil and transfer to a serving dish.
5. Garnish with silver leaves and serve hot, as a snack or as part of the main course.
2. Remove from heat, and transfer the ribs to a large plate. Keep aside.
3. Heat the ghee. Meanwhile, whisk together the yoghurt, red chilli powder, and a little salt until smooth in consistency.
4. Dip each rib into the yoghurt and fry to a rich brown colour. Drain excess oil and transfer to a serving dish.
5. Garnish with silver leaves and serve hot, as a snack or as part of the main course.
serving amount
serves: 4
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