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Vindaloo Lamb Ribs

Barbecue.Master's picture
Ingredients
  Lamb ribs 4 Pound (Divided Into Individual Ribs, Around 28-30)
  Coriander sprigs 1 Tablespoon (For Garnish)
For paste
  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
  Salt 1 Teaspoon
  Onions 2 Medium, peeled and sliced into rings
  Vegetable oil 1⁄4 Cup (4 tbs)
  Water 3 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Gourmet

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