Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb ribs slowly braised in a vibrant Kashmiri chili and fennel-spiced sauce for rich, aromatic flavor. This indian-inspired lamb ready in about 145 minutes blends cut into individual ribs lamb ribs, mustard oil, kashmiri red chili powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 130 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 1 large sliced onion and 2 tsp garlic paste, sautéing for 5 minutes until golden and aromatic.
  2. Step 2: Add 2 tbsp Kashmiri red chili powder, 1 tbsp crushed fennel seeds, 1 tsp dry ginger powder, and salt to taste, stirring for 1 minute to release the spices' fragrance.
  3. Step 3: Add 1 kg lamb ribs to the pot, searing on all sides for 6-8 minutes until browned and coated with the spice mixture.
  4. Step 4: Pour in 2 cups water, bring to a boil, then reduce heat to low and cover the pot. Simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  5. Step 5: Remove the lid and cook uncovered for an additional 10 minutes to reduce the sauce to a rich consistency. Garnish with 3 tbsp chopped fresh coriander leaves before serving with steamed rice or flatbreads.

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Frequently asked questions

How long does Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce take to make?

Total time is about 145 minutes (15 min prep + 130 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Lamb Ribs Braised in Kashmiri Red Chili Sauce?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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