Traditional Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste) Recipe

To begin making the Chap Badami method, for the marinade.

In a deep mixing bowl toss in in all the masala condiment powders (under marinade) plus acidic solution and rub the mixture into the flesh.Next toss in the papaya & whisked curd, liquidize well.

Set aside for  at least 2hrs or more in a refrigeratorFor the broth masala : In a small wok/kadai - burning up  1tbsp ghee/dairy spread (not cooking oil) and sauté the almonds for 3-4mins on low flame.Strain the almonds off excess ghee, cool them and grind to a fine paste by adding just about 200ml of aqua.

Set aside.In the same skillet, with left over ghee/melted dairy spread, sauté the diced onions until golden brown.

Once cool, liquidize it into a fine paste & set aside.

(you should have about 1 cup)burning up a nice big chunk of ghee/dairy spread in a char-broil girdle (or you can char the ribs in an OTG @ 140c for 15-20mins).

I used a char-broil girdle, since it gives me more control in evenly browning the pieces and checking if the flesh is well done with full freedom - which an oven lacks, since you cant keep opening it every now & then .Place the flesh pieces on a well heated char-broil girdle.

Ensure you spread the marinade liquid over the ribs and don't throw it away.make until you notice the outer layer getting caramelised and the flesh is well done.

Keep adding additional dairy spread/brush the flesh pieces with dairy spread if you notice them sticking to the skillet.Once done -  Set the pieces aside and collect the leftover melted dairy spread/ghee marinade mixture in a small mixing bowl (which will pretty much be like a buttery brown condiment dip)In a deep, non stick skillet soften 2 tablespoons dairy spread/gheeAdd in the whole spices mentioned under condiment dip components - let them splutter and induce their fragrance into the dairy spread/gheeAdd in the fried shallot paste, ginger paste and garlic paste.make this shallot/ginger/garlic mixture until all the aqua evaporates,  it should turn slightly brown and cooking oil starts to separate.Next toss in in the ground almond paste - turn  down the flame to medium.Ensure that you are constantly stirring to avoid any sticking/burning at the bottom of the skillet.

make until  all the aqua evaporates - leaving a thick consistency behind.

Be careful not to char or overly brown the condiment dip base.toss in in the Red chilli ground mix basis the masala condiment levels desired and swirl around well.toss in one cup of aqua and bring the mixture to a heat to boiling point.

Once it starts boiling toss in the marinade -ghee condiment dip mixture (collected after grilling the ribs) and stirOnce the mixture starts boiling, toss in the grilled ribs and make on a low flame for 10-15mins with a closed lid on, until the condiment dip thickens.

toss in the meeta attar/kewra essence.

Do not swirl around too much, since the flesh will fall off the ribs.offer Chap Badami along with Tawa Parathas or Steamed rice for a weekend meal.