Tandoori lamb ribs
Origin of the recipe
Tandoori is a traditional meat dish of Punjabi cuisine. In the classic version, meat or poultry is first marinated in yogurt and spices, then cooked in a clay oven, reminiscent of the Central Asian tandoor. A tandoori oven is, of course, not found in the average kitchen, so the meat can be boiled first and then cooked in a regular oven or frying pan. The key is to use traditional seasonings.
What do you need for cooking?
Ingredients
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Salt
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Vegetable oil
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Water
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Butter
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Onion
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Black pepper
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Lemon juice
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Paprika
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Chili flakes
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Cilantro
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Turmeric
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Yogurt
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Chili powder
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Cumin powder
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Garam Masala
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Garlic-ginger paste
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Lamb ribs
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Cinnamon sticks
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Black cardamom
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Green chili
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Tandoori Masala
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Chat Masala
Kitchen utensils
- Bowl
- Whisk
- Pan
- Cling film
- Pressure cooker
- Cup
- Coal
Step-by-step recipe
Step 1:
Place a kilogram of lamb ribs into the pressure cooker.
Step 2:
Add cinnamon sticks, chopped onion, garlic and ginger, black cardamom, a teaspoon of salt, a teaspoon of turmeric.
Step 3:
Pour in 360 ml of water and mix well.
Step 4:
Seal the pressure cooker tightly and cook for about 18 minutes.
Step 5:
Pour 244 g of yogurt into a bowl, add 2-3 green chopped chilies, chopped cilantro, pour in 1-2 tablespoons of lemon juice.
Step 6:
Add 1 teaspoon ground coriander, 1/2 teaspoon black pepper, 1 teaspoon chilli powder, 1/2 teaspoon chilli flakes, 1 teaspoon Garam Masala, 1 teaspoon paprika, 1 teaspoon Tandoori Masala, 1/2 teaspoon Chaat Masala, salt to taste and whisk to combine.
Step 7:
Place the lamb ribs in a bowl and mix them well with the sauce, cover with plastic wrap and leave to marinate for 30-40 minutes.
Step 8:
Pour 1-2 tablespoons of olive oil into the pan and melt a piece of butter.
Step 9:
Place the marinated ribs in the pan, cover with a lid and cook over medium heat for 4-5 minutes.
Step 10:
Turn the ribs over with tongs, cover and cook for another 4-5 minutes.
Step 11:
Heat the charcoal over the fire, place it in a foil cup in the center of the pan, drizzle with olive oil, cover with a lid and smoke for 2-3 minutes.
Step 12:
Place the ribs on a platter, garnish with lemon slices and cilantro and serve.
Cooking tips
Traditional Eastern spices can be purchased online or in Indian grocery stores. Don't substitute them, as this will completely change the flavor of the dish.
If you don't have a pressure cooker, you can boil the ribs until tender before cooking, and add the spices to the marinade.
If you don't like the smoky smell, you can do without coal.
