Lamb Biryani with Kashmiri Style Sticky Ribs | Aussie Beef & Lamb | Food Service | North America

Ingredients

• Lamb :
• 2 pounds lamb shoulder, cubed
• ¼ cup ghee or mustard oil
• 6 pods green cardamom
• 4 pods black cardamom
• ½ tsp. whole mace
• 2 inch stick cinnamon
• 4 green chilies, split
• 2 tbsp. each ginger and garlic paste
• 1 cup yogurt
• Pinch salt
• Rice:
• 1 pound basmati rice, rinsed
• ¼ cup ghee
• 4 pods green cardamom
• Salt to taste
• 1 tbsp. saffron thread, dissolved in luke warm milk
• 1 tsp. turmeric
• Ribs:
• 4 ribs lamb riblets, 2 sets
• 1 tbsp. garlic paste
• 2 tsp. ginger powder
• 6 cloves
• 6 pods black cardamom
• 2 tsp. turmeric
• 2 cups ghee
• Water