Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ bunch | Cilantro |
| 1 tablespoon | Ground cumin |
| \N \N | Red food coloring |
| 3 pounds | Lamb ribs |
| \N \N | Oil |
| \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.
Recipe By :