1.5 to 2 kg (3 to 4 lb) flat rib
1 tsp salt freshly ground black pepper to taste
1 tsp salt freshly ground black pepper to taste
for the marinade
4 tbsp cooking oil
1 cup (8 fl oz) 250 ml meat stock
1 tsp whole coriander seeds
2 tsp fennel seeds
1/2 tsp ground cardamom
4 whole allspice
2 tsp garam masala or medium curry powder
1 tbsp grated lemon rind
2 tbsp lemon juice
1 tsp dried or 1 tbsp chopped fresh rosemary
1 cup (8 fl oz) 250 ml meat stock
1 tsp whole coriander seeds
2 tsp fennel seeds
1/2 tsp ground cardamom
4 whole allspice
2 tsp garam masala or medium curry powder
1 tbsp grated lemon rind
2 tbsp lemon juice
1 tsp dried or 1 tbsp chopped fresh rosemary
for the mustard yoghurt
1/2 onion, finely chopped
1 clove garlic, crushed
1 tbsp (1/2 oz) butter
1/2 dried red chilli, finely chopped
1 tsp Pommery mustard
salt and pepper to taste
1 cup (8 fl oz) 250 ml plain low-fat yoghurt
1 clove garlic, crushed
1 tbsp (1/2 oz) butter
1/2 dried red chilli, finely chopped
1 tsp Pommery mustard
salt and pepper to taste
1 cup (8 fl oz) 250 ml plain low-fat yoghurt
method
1. Prepare the meat by cutting the meat from the bone
2. Prepare the marinade by mixing all the ingredients together.
3. Place meat in a glass or ceramic container, pour marinade over and marinate for 3 to 4 hours.
4. Meanwhile prepare the mustard yoghurt. Saute onion and garlic in heated butter until onion is translucent.
5. Reduce heat and add remaining ingredients except yoghurt.
6. Fry for 1 minute and remove from heat. Allow to cool, then stir in yoghurt. Mix well and refrigerate.
7. Remove meat from marinade and reserve marinade for later use. Thread meat concertinawise onto cocktail sticks, place meat on the rack of a roasting tin and grill for 5 minutes in total (rare) or 7 minutes in total (medium-done), basting frequently with the marinade.
8. Season with salt and pepper. Serve warm with the chilled mustard yoghurt.
2. Prepare the marinade by mixing all the ingredients together.
3. Place meat in a glass or ceramic container, pour marinade over and marinate for 3 to 4 hours.
4. Meanwhile prepare the mustard yoghurt. Saute onion and garlic in heated butter until onion is translucent.
5. Reduce heat and add remaining ingredients except yoghurt.
6. Fry for 1 minute and remove from heat. Allow to cool, then stir in yoghurt. Mix well and refrigerate.
7. Remove meat from marinade and reserve marinade for later use. Thread meat concertinawise onto cocktail sticks, place meat on the rack of a roasting tin and grill for 5 minutes in total (rare) or 7 minutes in total (medium-done), basting frequently with the marinade.
8. Season with salt and pepper. Serve warm with the chilled mustard yoghurt.
serving amount
serves 6
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