Serves 1
Directions
- 1Add ghee to a pan.
- 2Add finely chopped onion.
- 3Add salt and pepper.
- 4Add seven spice.
- 5Add nutmeg, bay leaves, and cardamom.
- 6Add Mandi rice.
- 7Add chicken broth powder and salt.
- 8Add water.
- 9Cover and simmer.
- 10Add saffron and yogurt to a measuring cup.
- 11Add paprika, turmeric, and thyme.
- 12Add rosemary and black pepper.
- 13Add oil and mix well.
- 14Season the lamb rib with salt and pepper and the yogurt spice mixture.
- 15Stuff with the rice.
- 16Wrap in parchment paper and aluminum foil.
Ingredients
- Safflon Titanium pan
- Ghee
- Finely chopped onion
- Black pepper
- Seven spice
- Nutmeg
- Bay leaves
- Cardamom
- Mandi rice
- Chicken broth powder
- Salt
- Saffron
- Yogurt
- Paprika
- Turmeric
- Thyme
- Rosemary
- Black pepper
- Oil
- Lamb rib
Equipment
PanWooden spoonMeasuring cup
Tips
- Rice should be cooked to 70-80% before stuffing into the ribs.
- Bake the ribs at 200 degrees celsius for 1.5 hours then lower to 180 degrees for 3-4 hours.
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