1 kg (2.2 lb) Lamb ribs, double
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
3 cups (900 g) 2 lb Onions, minced
2 Cinnamon (dalchini), 1 inch sticks
Salt to taste
2 tsp (6 g) Sugar
1 tsp (2 g) Red chilli powder
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
1 tsp (2 g) Garam masala
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
3 cups (900 g) 2 lb Onions, minced
2 Cinnamon (dalchini), 1 inch sticks
Salt to taste
2 tsp (6 g) Sugar
1 tsp (2 g) Red chilli powder
1/2 cup (100 ml) 3 1/2 fl oz Malt vinegar (sirka)
1 tsp (2 g) Garam masala
method
1. Heat the oil in a deep-bottomed vessel; add onions and cinnamon sticks. Saute until the onions become translucent. Add the ribs, stir and add 1 litre (32 fl oz) of warm water, salt, sugar, red chilli powder, vinegar, and garam masala; bring to the boil.
2. Reduce heat to low and cover the pan. Cook until the ribs are tender and very little gravy remains.
2. Reduce heat to low and cover the pan. Cook until the ribs are tender and very little gravy remains.
serving amount
serves: 6 - 8
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