Lamb rib kasoundi curry with ginger, cardamom and coconut pilaf

Lamb rib kasoundi with ginger, cardamom and coconut pilaf
Lamb rib kasoundi with ginger, cardamom and coconut pilaf Photo: Katrina Meynink

This is the ultimate hack. Using store-bought kasoundi (Indian relish), this is cheating at its finest. Add the ribs and the five-second sauce to a large roasting dish, shove in the oven and forget. While the orange marmalade might seem an odd choice, it adds a lovely background tartness to the sweetness of the lamb.


400g can chopped tomatoes

370g quality store-bought kasoundi (I used Goan Cuisine brand)

½ cup orange marmalade, or to taste

1.5kg lamb ribs


1 tbsp ghee

1 red onion, finely sliced

12 cardamom pods, bruised

1 cinnamon quill

1 bay leaf

375ml (1½) cups chicken stock

125ml (½ cup) coconut milk

2-3 (small pinch) saffron threads

1½ cups basmati rice

¼ cup sultanas

3cm-piece ginger, peeled, finely grated


1. Preheat oven to 130C (150C conventional).

2. Add the canned tomatoes, kasoundi and marmalade to a large bowl. Add the lamb ribs, season with salt and pepper and toss to coat. Turn out into a large high-sided baking dish. Where possible, spread into a single layer to ensure the lamb browns – the odd overlap is fine.

3. Cover with a piece of baking paper cut to fit the dish, then cover tightly with foil. Roast for 3½ to four hours or until the meat is charred, caramelised and falling off the bone, and most of the liquid has cooked out. Check on the ribs halfway through cooking and gently turn them to ensure even cooking. If the kasoundi coating seems dry, add a splash of chicken stock (no more than one quarter cup at a time) and return to oven.

4. Towards the last half hour of cooking, begin the pilaf. Heat the ghee in a large saucepan over medium-high heat. Add the onion, cardamom, cinnamon and bay, season, and sauté until onion has softened and is translucent (four to five minutes).

5. Add rice and stir to coat, then add chicken stock, coconut milk and saffron threads and give it a good stir so the saffron softens. Bring to the boil. Cover with a tight-fitting lid, reduce heat to low and simmer for 14 to 15 minutes. 

6. Remove pan from the heat. Add sultanas and grated ginger, re-cover with the lid and stand for five minutes, then fluff with a fork and serve with the ribs.

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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