Ingredients
- 1 kg Mrs. Garcia’s Lamb Chops
- 280g Greek-style Yogurt
- 6 pcs Cardamom Pods (bruised)
- ½ tsp Ground Cinnamon
- 4 pcs Bay Leaves
- 2 tsp Cumin Seeds
- ½ tsp Ground Turmeric
- 4 pcs Cloves
- 1 tsp Ground Ginger
- ½ tsp Garam masala powder
- 1 kg Ghee, to deep-fry
- 1 spring Coriander
- 1 tsp Sea Salt
Preparation
1. In a large ovenproof dish, combine yogurt, turmeric, cardamom, cinnamon, bay leaves, cumin seeds, cloves, ground ginger, garam masala, and 2 teaspoons of salt. Add ribs and mix to coat thoroughly. Cover dish and refrigerate mixture overnight.
2. Transfer ribs and marinade in a large saucepan. Add enough cold water to just cover ribs. Bring to a boil over high heat, then reduce heat to low. Cover the saucepan and let it simmer for 2 hours or until ribs are tender. Remove ribs and set aside.
3. Heat ghee in a large pan over medium heat until it reaches 160°C(320°F). Working in batches, fry ribs for 2 minutes on each side or until golden and crispy. Once fried, place ribs on a paper towel to drain excess oil. For serving, top ribs with coriander leaves and a sprinkle of sea salt.