Vindaloo Lamb Ribs
|Lamb ribs||4 Pound (Divided Into Individual Ribs, Around 28-30)|
|Coriander sprigs||1 Tablespoon (For Garnish)|
|Whole cardamom pods||2 Teaspoon|
|Whole cumin seed||1 Tablespoon|
|Hot dried chili||6|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Curry powder||1 Tablespoon|
|Brown sugar||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Onions||2 Medium, peeled and sliced into rings|
|Vegetable oil||1⁄4 Cup (4 tbs)|
The day before the barbecue, place lamb ribs in a shallow ceramic or glass dish.
Put the cardamon pods, cumin seeds and chilies in a coffee or spice grinder and grind until you have a fine powder.
Put the ground spices in a bowl.
Add vinegar, curry powder, brown sugar, cinnamon and salt.
Mix well and set aside.
Fry onion rings in oil until they are brown and crisp.
Remove with slotted spoon.
Put the fried onions in a blender or food processor.
Add water and puree the onions.
Add onion puree to ground spices in bowl and mix well.
Coat the lamb ribs well with half the curry paste.
Reserve other half of paste.
Cover lamb ribs with plastic wrap and refrigerate overnight.
Let lamb ribs come back to room temperature.
Thin the reserved curry paste with a little oil so you can brush it on the ribs easily.
Place ribs on a well-oiled grill above medium-hot coals.
Cook 20 to 30 minutes, brushing frequently with thinned curry paste and turning every 10 minutes.
Garnish with coriander.