Ingredients:

• 8 – flat lamb ribs (bone along 1 edge/side)
• 4 – whole red dried chillies
• 1/2 tsp – peppercorns
• 1 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 4 tbsp – Lime juice
• 1 tsp – Cumins powder
• 1 inch – Cinnamon stick
• 6 – Cardamoms
• 1 – large chopped Onion
• 1/2 cup – Tomato puree
• 1/2 tsp – pepper powder
• 4 tbsp – cooking oil
• salt – to taste
• 1 tbsp – garlic-ginger paste
• 6 – Garlic Cloves
• 1 tbsp – Vinegar
• 4 tbsp – red wine or brandy (as per taste)
• 1 sprig – Curry leaves
• 1/2 cup – coriander leaves/cilantro, chopped

Method:

1. Wash the meat and marinate with turmeric, red chilli powder, pepper powder, cumin powder, lime juice, garlic-ginger paste and 1 tsp salt for at least half an hour.
2. In a pressure cooker/thick bottom non-stick vessel, heat oil, fry onions till soft. Add chopped/crushed garlic and fry well.
3. Toss in the whole spices – cardamom, red chillies, cinnamon, pepper corns and 1 tsp salt. Fry well and then add tomato puree.
4. Fry well before adding the meat and vinegar. Toss well till the meat is well covered with the spices.
5. Pour 1/4 cup water along with the alcohol and toss well.
6. Cover and cook until meat is done.
7. Open, toss in curry leaves and cilantro, stir and simmer till dry.

Recipe courtesy of Lil’ Chef