Category:
Main Courses

Seasons:
March, April, May, June, July, August, September, October, November

Courtesy of Twin County Dorpers Ranch

Photography by Jody Horton

For 2 Person(s)

1 cups thick plain yogurt
1 teaspoons ginger
2 teaspoons fennel seeds, minced
1/2 teaspoons turmeric
1 teaspoons cinnamon
2 teaspoons cardamom
1 Rack of lamb ribs
Cucumber Raita:
1 cucumber, seeds removed, OR
1 bunch radishes
Salt
1 1/2 cups plain yogurt
2 tablespoons sour cream
4 tablespoons minced cilantro

Lamb Ribs Masala with Cucumber Raita Directions

Combine the yogurt with spices and salt and coat entire surface of ribs. Marinate for 4 to 6 hours.

Place ribs in a wide Dutch oven, pour in water and bring to a simmer. Cook, covered, at a very low simmer for about 1 hour, until tender.

For the Cucumber Riata, grate cucumber or radishes into small bowl. If using cucumber, toss with salt and set aside until moisture is released. Squeeze out excess moisture and drain. Combine with remaining ingredients and adjust seasoning to taste.

Remove ribs, reserving sauce in pot. Heat grape seed oil or ghee in a large skillet until almost smoking, then sear ribs to form a crust. Let meat rest briefly, then cut into individual ribs and serve with rice or roasted potatoes and raita.