I had a kilo and a half of lamb ribs lying in the freezer and I didn’t know what to do with them. I decided to marinate them and try to cook them in the slow cooker.
Here’s the recipe.
1.5kg lamb ribs
1 cup plain yoghurt
1 heaped teaspoon tandoori paste
(jar is readily available at most supermarkets in the cooking sauces section)
1/2 teaspoon red chilli powder
(add more if your tastebuds don’t mind being fried)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 heaped teaspoon crushed ginger
1 heaped teaspoon crushed garlic
1/2 teaspoon finely chopped green chillies
Chopped coriander for garnish
*You’ll note that I haven’t added salt to this recipe because the tandoori paste is quite salty. You can lick a bit of the marinade to check for salt and add if you want more. If you think the salt is too much, add some more plain yoghurt.
Switch on the slow cooker to low. Mix all the ingredients together separately from the ribs then pour over the ribs to make sure the marinade is evenly spread on the front and the back side of the ribs.
Place into slow cooker and allow to cook for 5-6 hours on ‘Slow’.
Remove and garnish with finely chopped coriander, and serve with hot buttered naan. A side salad would be yummy with this.