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.