Prep 8 h
Cook 1h : 10m


    240ml yogurt, hung in a muslin cloth pouch for 2 hours to drain whey

    4 tbsp sunflower oil

    1 tsp dried ginger powder

    2 tsp powdered fennel seeds

    1/2 tsp turmeric powder

    1 tsp ground cinnamon

    2 tsp cardamom powder

    1/4 tsp ground cloves

    1 tsp salt

    A pinch of asafoetida

    1 tsp deghi mirch (Indian variety of paprika)

    1kg lamb ribs

    480ml water

    Ghee, for frying

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Ingredient Substitution Guide


1. Transfer drained yogurt to a large glass bowl and add all remaining ingredients, except ribs, water and ghee. Mix well.

2. Marinate ribs in yogurt for about six hours at room temperature.

3. Transfer marinade and ribs to a large pan, add water and place over a medium heat. Bring to a boil then turn down heat. Cover with a lid and simmer for about an hour. After an hour most of the moisture should have evaporated, leaving behind a thick sauce. Ribs should be cooked and tender.

4. Remove ribs from sauce and pan fry in hot ghee until golden brown. Scrape sauce from pan into a serving bowl. To serve, place ribs on a plate and serve sauce separately. Alternatively, you may put ribs back into sauce and serve as a single dish.

Recipe courtesy: Swad restaurant, Le Méridien Beach Resort, Fujairah

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