Recipe Ingredient
- 600g lamb ribs
- 1 small grated onion
- 3 cloves of minced garlic
- juice of one lemon
- salt
- 3 dried chilies
- turmeric powder
- fenugreek seeds, ground
- 3 teaspoons coriander
- 1 teaspoon cummin
- 1 teaspoon black mustard seeds
- 2 teaspoon chili powder
- half teaspoon red colouring powder
- three quarter cup of plain yogurt
- ghee
- dried green mango powder(amchur)
- lemon wedges
- onion rings
Instructions
- Rub mixture of grated onion, garlic, lemon juice and salt into meat and leave for 20 minutes and then knead the mixture of ground chilies, spices, red colouring and yogurt into the meat. Leave overnight, then brush with ghee and spike into tandoori oven for a quick seven minute.
- Sprinkle with mango powder and serve with lemon wedges and onion rings.
- Be warned. Much of the flavour of the meat comes from the clay of the oven and the charcoal fire which is used.
