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Tandoori Champ-Indian-Lamb-Ribs

June 2, 2013

SERVES 4-6

INGREDIENTS2 racks (2 lb.) lamb spareribs (often called Denver ribs)
1 tbsp. cumin seeds
1 tbsp. garam masala
8 cloves garlic, peeled
1 (4?-piece) ginger, peeled and thinly sliced
? cup whole-milk Greek yogurt
? cup malt vinegar
3 tsp. cayenne pepper
2 tsp. ground cardamom
1? tsp. red food coloring
1 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lemon, plus wedges for serving
Melted unsalted butter, for serving

INSTRUCTIONS1. Place ribs in a roasting pan. Heat cumin seeds and garam masala in an 8? skillet over medium heat until fragrant, about 30 seconds; let cool. Transfer to a spice grinder; grind into a fine powder. Purée garlic and ginger in a food processor until very smooth. Add the cumin and garam masala powder, plus yogurt, vinegar, cayenne, cardamom, food coloring, nutmeg, salt, pepper, and lemon juice; purée until smooth; rub mixture over ribs. Cover and refrigerate overnight.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see... Get the recipe >>

    

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