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Indian Ribs


Tandoori paste
11 ounces
Plain yoghurt
1 pound
Garlic cloves
1 to taste
Ginger root – peeled
Serrano chillies – stemmed and seeded
4 whole
½ bunch
Ground cumin
1 tbsp
Red food coloring

Lamb ribs
3 pounds

Combine tandori paste, yogurt, garlic, ginger root chillies, 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 marinade and 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.