Wednesday, May 13, 2009

Lamb Ribs Kebabs

You can use Lamb ribs or chops (which have very less meat on them) to make kebabs.

  • 10-12 Lamb ribs
  • 1 pound Ground Lamb
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced
  • 1 tsp red chili powder
  • ½ tsp garam masala
  • ½ cup onion finely chopped
  • 2-3 green chilies finely chopped
  • ¼ cup cilantro leaves finely chopped
  • 2 tsp lemon juice
  • Salt to taste
  • 2 eggs beaten
  • 2-4 tbsp roasted Besan
  • Cooking oil or ghee for pan frying

  • Mix ground Lamb, minced ginger, garlic, chili powder, garam masala, chopped onion, chopped green chilies, lemon juice and marinate the mixture for 4 to 6 hours at room temperature.
  • Put all the ingredients in a food processor and process in pulse mode.
  • Combine marinated Lamb mixture with eggs, cilantro leaves, salt and Besan. Knead like dough for Chapati.
  • Form oval or round patties about 2-3" long and ½" thick around one end of the Lamb chops or ribs.
  • Keep in the refrigerator for about 1 hour.
  • Pan-fry Kebabs with Oil or Ghee until brown.
  • Serve hot with Chutney / Sauce and Onion rings.

Do You Know?

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refer to the less meaty part of the chops, often cooked as a slab (not cut into separate ribs).
They can be roasted, grilled or smoked.

A set of ribs served together (3-4 or more), is known as a rack (such as a rack of ribs).
In American cuisine, ribs usually refer to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauce. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10-12 hours creates a tender finished product.

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