Adam D'Sylva's Fried Kashmiri Style Fried Lamb Ribs

Adam D'Sylva's Fried Kashmiri Style Fried Lamb Ribs

By: Adam D'Sylva


  • 280 g Greek-style yoghurt
  • ½ tsp ground turmeric
  • 6 cardamom pods, bruised
  • ½ tsp ground cinnamon
  • 4 bay leaves
  • 2 tsp cumin seeds
  • 2 tsp cloves
  • 1 tsp ground ginger
  • ½ tsp garam masala
  • 1 kg lamb ribs
  • coriander sprigs and sea salt flakes to serve.


  1. In a large ovenproof dish, combine yoghurt, turmeric, cardamom, cinnamon, bay leaves, cumin seeds, cloves, ground ginger, garam masala and 2 tsp salt. Add ribs and mix to coat. Cover and refrigerate overnight.
  2. Place ribs and marinade in a large saucepan with enough chicken stock to just cover ribs and bring to the boil over high heat. Reduce heat to low, cover and simmer for 2 hours or until ribs are tender. Remove ribs and set aside to dry slightly.
  3. Heat up char grill and then working in batches, fry ribs for 2 minutes each side or until golden and crispy. Drain on paper towel. Scatter over coriander leaves and sea salt to serve.
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