Ingredients

• 1 kg lamb rib cage
• 5 lts water
• 20 gms garlic
• 10 gms salt
• 1 1/2 ltr cold water
• 1 tbspn dry ginger powder
• 8 cloves
• 8 black cardamoms
• 3 tspn turmeric
• pure ghe to fry

(this is my favorite! – crispy and juicy. yumm. )

• Bring water to boil. Add ribs, and continue to boil, removing the scum that rises to the surface.
• Keep removing till the water is clear; the lamb should be hakf cooked.
• Add garlic and boil for 10 mins.
• Cook until membrane between ribs can be pierced with themb.
• Drain the water.
• Cool immediately by putting it in cold water.
• Chop the ribs into equal pieces.
• Once more boil some more water and add the chopped ribs, dry ginger powder, cloves, black cardamoms and turmeric.
• Let it boil till the bones can be extracted.
• Keep aside.
• In a frying pan, place the ribs without over lapping.
• Pour ghee and fry until reddish brown – over slow heat.
• Turn occassionaly.
• Drain out and serve as a starter.