Lamb Ribs With Kasundi
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 1 hour marinating
Cooking time: 1 hour 30 minutes
- 1kg/2.2lbs. lamb ribs (mine were cut into portions of four)
- 200g/7ozs. kasundi (see recipe below)
- 2 lemons, cut into wedges
- 1 tablespoon fresh chives
Kasundi
Recipe by Will Jones and Lauren Feidler
Note: this will make more kasundi than you will need in the recipe but trust me my lovelies, you're going to want to make these ribs more than once!
Paste:
- 125g/4ozs. ginger
- 60g/2ozs. garlic
- 30g/1oz. chillies
- 50ml/1.7ozs. malt vinegar
Spice Mix:
- 45g/1.6oz. black mustard seeds
- 40g/1.4oz. cumin
- 15g/0.5oz. ground turmeric
- 5g/0.2oz. hot paprika
- 125ml/4flozs. oil
Rest of Ingredients:
- 1kg/2.2lbs tinned tomatoes
- 125g/4ozs. brown sugar
- 20g/0.7ozs. salt
- 200ml/6flozs. vinegar
Step 1 - Make the kasundi: blend the ginger, garlic, chillies and malt vinegar into a paste. In a large pot fry the spices in the oil for 5 minutes. Then add the ginger paste and cook for another 5 minutes. Add the tomatoes, brown sugar, salt and vinegar and simmer for an hour.
Step 2 - Take the ribs out of the fridge and coat the lamb ribs in the kasundi and leave to marinate and come to room temperature for 1 hour.
Step 3 - Preheat oven to 200C/400F and line a large tray with parchment or foil. Spray oil on a large sheet of foil (I ended up making 6 pouches as I had six portions of 3-4 ribs) and wrap up and roast with the lemon wedges for 1 hour.
Step 4 - Open up the foil packets and reduce heat to 190C/374F and roast for 20 minutes. Remove from oven and allow to rest for 10 minutes. Slice into individual ribs. Serve with the roasted lemon (which will be very juicy) and a tablespoons of fresh chives or herbs.