Twice Cooked Kashmiri Lamb Ribs
Serves 4 as a main meal or 10+ as a canapé
*** NOTE: for a low FODMAP version of this recipe, leave out the optional garlic powder
1.2 - 1.5 kg Cannings Grass Fed and Finished Lamb Ribs
1.5 - 2L How Now Kind Milk
3 Black Cardamom (cracked) or 10 Green Cardamom
2 Cinnamon Quills (broken in half)
3 Star Anise
4 Bay Leaves
1 inch Knob of Ginger (sliced)
1 tbsp of Black Peppercorns
2 tsp Ground Turmeric
2 tsp Salt
1 & 1/2 cups Chickpea Flour
1 tsp Garam Masala
1/2 tsp Turmeric
3 tbsp of Greek Yoghurt
Zest of Two Lemons (grated)
3 tbsp Good Quality Salt Flakes
1/2 - 1 tsp Chilli Powder (to taste)
1/2 tsp Garam Masala
1/2 tsp Garlic Powder (optional)
Oil to deep fry
Blanch lamb ribs in a pot of boiling water for 5 minutes.
Toast whole spices lightly in a dry pot before adding the ground turmeric, ginger slices and 1.5L of milk. Add blanched and drained lamb ribs, season with salt and ensure lamb ribs are submerged by adding additional milk if required.
Simmer on medium - low heat, stirring every half hour for 2.5 - 3 hours. After this time, much of the lamb fat should have rendered out and the meat will be soft and tender but still firm enough to remain attached to the bone. Remove lamb ribs from poaching liquid and let cool. This can be done in advance.
Mix batter ingredients with enough cold water to form a smooth batter that coats the back of a spoon.
Mix salt rub ingredients together and lightly toast in a pan for 1-2 mins, constantly stirring, then allow to cool.
Preheat oil to approximately 170C. Dip the meaty parts of the lamb ribs in batter, leaving an exposed bone “handle”, and deep fry for 3 - 4 mins. The lamb ribs should be golden brown and crispy. Drain on absorbent paper and sprinkle with the spiced salt.
Serve with a lemon wedge and/or garlic yoghurt.