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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 analysis per serving
6 grams carbs; 339 milligrams cholesterol; 1446 calories; 50 grams monosaturated fat; 10 grams polyunsaturated fat; 54 grams saturated fat; 122 grams fat; 2 grams fiber; 1165 milligrams sodium; 76 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ 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.
- Step 2
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.
- Step 3
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 ½ 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.
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