Kashmiri Lamb Ribs
- 2 tablespoons yogurt
- 2 tablespoons salt
- 1 tablespoon fennel seed, ground
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon turmeric powder
- 4 cloves garlic
- 2 bay leaves
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick, 2 inches long
- 2 pounds lamb ribs
- 4 cups milk
- 4 Indian green chilies, slit
- 1 pinch saffron
- 2 liters canola oil
- Apricot jalapeno glaze, recipe follows
- 4 jalapenos, de-seeded,finely chopped
- Radish chutney, recipe follows
Combine yogurt, salt and all dry spices with lamb ribs and marinate overnight. Remove from marinade and braise with milk, green chilies, saffron and enough water to cover ribs. Cover with aluminum foil and braise in a 340 F oven for two hours or until tender.
Heat ghee to 320 F. Working in batches, fry ribs for two minutes or until crispy; drain. Brush with apricot glaze, sprinkle on jalapenos and roast 4 minutes in a 350 F oven. Serve with radish chutney and more apricot-jalapeno glaze. Makes 4 to 6 servings.
For apricot-jalapeno glaze, simmer 1 pound dried apricots, 2 cups orange juice, 2 cups water, 2 tablespoons vinegar, 4 green chilies and salt for 30 minutes until apricots soften. Blend mix into fine paste. Pass through a fine-mesh strainer.
For radish chutney, finely grate 1 cup radishes. Add 2 tablespoons creme fraiche, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon juice and 1⁄2 teaspoon salt. Mix well.
Kashmiri Lamb Ribs, Chef Sujan Sarkar, ROOH, San Francisco