An unusual appetizer, in both its meat (lamb ribs, while delicious, are not seen that frequently) and its spicing. Ask the butcher for a lamb breast, cut into ribs; give him a couple of days’ notice to make sure he can get one.

　　

Ingredients

makes 8 servings

　　4 pounds lamb ribs (breast), or 2 to 3 pounds shoulder lamb chops

　　Salt

　　1/4 teaspoon cayenne pepper

　　1 tablespoon fennel seeds, ground

　　1 tablespoon peeled and minced fresh ginger

　　1 teaspoon ground turmeric

　　2 bay leaves

　　4 cloves

　　4 cardamom pods

　　1 cinnamon stick

　　1/2 cup milk

　　2 tablespoons butter or neutral oil, like corn or grapeseed

　　1 tablespoon minced garlic

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about 1/2 cup water. Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.

　　

Step 2

When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry. Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.

　　

Step 3

Add the butter to the pan over medium heat and when it’s hot, brown the ribs. Remove the ribs to a warm platter and add about 1/2 cup water to the pan. Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.