Yield: 1 servings
|1 \N||11 ounce|
|1 pounds||Plain yogurt|
|1 \N||Clove garlic -- to taste|
|1 \N||Inch ginger root -- peeled|
|4 \N||Whole serrano chiles,|
|\N \N||Stemmed and seeded|
|1 tablespoon||Ground cumin|
|\N \N||Red food coloring|
|3 pounds||Lamb ribs|
|\N \N||Jar tandoori paste|
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color ( enough to make bright red). Pierce rib meat with fork.
Coat with marinade, cover and refrigerate overnight.
Drain ribs from marinadeand place meaty side on grill rack about 4 inches from heat. grill up to 10 min. brushing with oil as ribs cook.
Turn ribs and cook 5 min. more. Note: For spicier taste, patak's bottled curry paste can be added to marinade.
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