Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste)

Step 1: To begin making the Chap Badami recipe, for the marinade

Step 2: In a deep bowl add in all the spice powders (under marinade) plus vinegar and rub the mixture into the meat

Step 3: Next add the papaya & whisked curd, mix well

Step 4: Set aside for  at least 2hrs or more in a refrigeratorFor the gravy masala : In a small wok/kadai - heat  1tbsp ghee/butter (not oil) and fry the almonds for 3-4mins on low flame

Step 5: Strain the almonds off excess ghee, cool them and grind to a fine paste by adding just about 200ml of water

Step 6: Set aside

Step 7: In the same pan, with left over ghee/melted butter, fry the chopped onions until golden brown

Step 8: Once cool, blend it into a fine paste & set aside

Step 9: (you should have about 1 cup)Heat a nice big chunk of ghee/butter in a grill girdle (or you can bake the ribs in an OTG @ 140c for 15-20mins)

Step 10: I used a grill girdle, since it gives me more control in evenly browning the pieces and checking if the meat is well done with full freedom - which an oven lacks, since you cant keep opening it every now & then

Step 11: Place the meat pieces on a well heated grill girdle

Step 12: Ensure you spread the marinade liquid over the ribs and don't throw it away

Step 13: Cook until you notice the outer layer getting caramelised and the meat is well done

Step 14: Keep adding additional butter/brush the meat pieces with butter if you notice them sticking to the pan

Step 15: Once done -  Set the pieces aside and collect the leftover melted butter/ghee marinade mixture in a small bowl (which will pretty much be like a buttery brown sauce)In a deep, non stick pan melt 2 tablespoons butter/gheeAdd in the whole spices mentioned under Sauce Ingredients - let them splutter and induce their fragrance into the butter/gheeAdd in the fried onion paste, ginger paste and garlic paste

Step 16: Cook this onion/ginger/garlic mixture until all the water evaporates,  it should turn slightly brown and oil starts to separate

Step 17: Next add in the ground almond paste - turn  down the flame to medium

Step 18: Ensure that you are constantly stirring to avoid any sticking/burning at the bottom of the pan

Step 19: Cook until  all the water evaporates - leaving a thick consistency behind

Step 20: Be careful not to burn or overly brown the sauce base

Step 21: Add in the Red chilli powder basis the spice levels desired and stir well

Step 22: Add one cup of water and bring the mixture to a boil

Step 23: Once it starts boiling add the marinade -ghee sauce mixture (collected after grilling the ribs) and stirOnce the mixture starts boiling, add the grilled ribs and cook on a low flame for 10-15mins with a closed lid on, until the sauce thickens

Step 24: Add the meeta attar/kewra essence

Step 25: Do not stir too much, since the meat will fall off the ribs

Step 26: Serve Chap Badami along with Tawa Parathas or Steamed rice for a weekend meal