Indian ribs

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.

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