Lamb Ribs Masala with Cucumber Raita


1 c. thick plain yogurt
1 t. ginger
2 t. fennel seeds, minced
½ t. turmeric
1 t. cinnamon
2 t. cardamom
Lamb ribs

Cucumber Raita
1 cucumber, seeds removed, or 1 bunch radishes
1 ½ c. plain yogurt
2 T. sour cream
4 T. minced cilantro


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. 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.

For the Cucumber Raita: 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.

Edible Austin


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.