Ingredients
- 4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops
- Salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon ground fennel seeds
- 1 tablespoon chopped fresh ginger
- 1 teaspoon ground turmeric
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- ½ cup milk
- 2 tablespoons butter or neutral oil like corn or grapeseed
- 1 tablespoon minced garlic
- Chopped cilantro leaves for garnish
- Nutritional Information
Nutritional analysis per serving (8 servings)
891 calories; 82 grams fat; 34 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 173 milligrams cholesterol; 193 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 main course or 8 appetizer servings
Preparation
- Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
- When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves.
- Add butter or oil and the garlic to pan over medium heat and when it’s hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve.
1 hour
Dining and Cooking