By: Adam D'Sylva
Ingredients
- 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.
Directions
- 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.
- 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.
- 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.
