Restaurant-Style Tandoori Mutton Ribs Recipe (Oven or Grill)
Char-grilled tandoori mutton ribs served with lemon wedges and mint chutney
Fall-off-the-bone tender. Smoky, juicy, and full of spice. No tandoor required!
If you’ve ever sat at a North Indian restaurant, hands sticky, taste buds tingling, thinking “How do they make these mutton ribs so flavorful?”—you’re in for a treat. This recipe is here to bring the restaurant experience home—without fancy equipment or complicated steps.
We’ll show you exactly how to make Tandoori Mutton Ribs using an oven or grill, and the result? Pure, smoky magic with a bold, desi kick.
Easy Mutton Masala Gravy Recipe-Spicy, Thick & Flavor-Packed!
🔥 Why You’ll Love This Recipe
- Authentic North Indian flavor—without needing a tandoor.
- Oven or grill friendly—works even in small kitchens.
- Incredibly juicy and tender—marinated for deep flavor.
- Perfect for weekends, parties, or family dinners.
🕒 Prep Time, Cook Time & Servings
| Stage | Time |
|---|---|
| Prep Time | 20 minutes |
| Marination Time | 6–8 hours (or overnight) |
| Cook Time (Oven) | 25–30 minutes |
| Cook Time (Grill) | 15–20 minutes |
| Serves | 2–3 people |
🛍️ Ingredient Alternatives & Tips
Before jumping into the recipe, here are some smart swaps:
- Mutton ribs → Can be swapped with lamb ribs (adjust cook time as lamb has more fat).
- Hung curd → Use Greek yogurt if hung curd isn’t available.
- Kashmiri chili powder → Replace with paprika + a pinch of cayenne if needed.
- Besan (gram flour) → Optional, but it adds texture and helps the marinade stick.
- Garam masala → Homemade or store-bought both work. Ensure it's fresh.
🧾 Ingredients List
✅ For the Ribs:
- 500g mutton ribs (cleaned and trimmed)
- 1 tbsp lemon juice
- Salt to taste
✅ First Marination:
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri red chili powder
- 1 tbsp lemon juice
- Salt to taste
✅ Second Marination:
- ½ cup thick hung curd (or Greek yogurt)
- 1 tbsp roasted gram flour (besan)
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp freshly ground black pepper
- 1 tsp Kashmiri red chili powder
- 1 tbsp oil
- 1 tsp kasuri methi (dry fenugreek, crushed)
- Optional: red food color (for that restaurant-style hue)
👨🍳 Step-by-Step Instructions
🍋 Step 1: Clean and Pre-Marinate
Start with the basics. Wash and pat dry your mutton ribs. Rub them with lemon juice and a little salt, then set them aside for 10–15 minutes. This helps tenderize the meat and preps it for deeper flavor absorption.
🧄 Step 2: First Marination
Mix together:
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1 tbsp lemon juice
- Salt to taste
Coat the ribs with this mixture. Let them rest for 30 minutes. This builds the first layer of flavor.
🍶 Step 3: Second Marination
This is where the magic happens. In a bowl, whisk together:
- ½ cup hung curd
- 1 tbsp roasted besan
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp black pepper
- 1 tsp Kashmiri chili powder
- 1 tbsp oil
- 1 tsp kasuri methi
Optional: Add a pinch of red food coloring if you want that bright tandoori look.
Now coat the ribs well with this rich, thick marinade. Make sure every nook and cranny is covered.
Refrigerate for at least 6–8 hours, or overnight. Trust me, the longer it sits, the better it gets.
Mutton Curry Home Style - A Fusion of Indian Regional Flavors
💡 Pro Tips to Get It Right:
- Don’t rush the marination. Overnight is ideal for flavor and texture.
- Use thick curd. Watery yogurt makes the marinade slide off.
- Roast besan first. Gives a nutty aroma and helps bind the spices.
🔥 Up Next
- How to cook the ribs (oven + grill methods)
- Optional finishing touches that elevate the flavor
- Serving suggestions
- Chef’s notes and common FAQs
- The history of Tandoori ribs and their rise from tandoors to trendy restaurants
👉 🌶️Welcome back! If you've already marinated your ribs and are ready to roast or grill, this part will walk you through the finishing, serving, tips, and some tasty secrets only seasoned home cooks know. We’re also wrapping up with a peek into the history of this iconic Indian dish. Get your apron ready — we’re about to turn these ribs into something legendary.
🔥 Let’s Recap: Cooking Your Tandoori Mutton Ribs to Perfection
Whether you’re using an oven or grill, here’s how to get that irresistible smoky finish:
🔥 Option A: Oven Method
- Preheat your oven to 220°C (428°F).
- Place the marinated ribs on a wire rack with a baking tray underneath to catch the juices.
- Roast for 25–30 minutes, flipping them halfway.
- For the final sizzle, broil for 3–5 minutes to crisp the edges.
🔥 Option B: Grilling It Up
- Fire up your grill to medium-high heat.
- Place the ribs on the grates, brush with a little oil to avoid sticking.
- Grill for 15–20 minutes, turning every few minutes for even cooking.
- Optional: Toss them directly over the flame for a few seconds for that authentic tandoori char.
🧈 The Secret Finishing Touch (Optional but GOLD)
Right before serving, brush the ribs with melted butter and sprinkle chaat masala. This is that extra zing that makes restaurant ribs unforgettable. It cuts through the spice and gives it that final desi drama.
🍽️ What to Serve With Tandoori Mutton Ribs
These ribs are flavorful enough to shine on their own, but pair them with the right sides, and you’ve got a whole feast:
🟢 Fresh & Tangy Sides
- Mint-coriander chutney
- Pickled onions (soaked in vinegar + beet juice for color)
🔥 Warm & Comforting Breads
- Roomali Roti
- Butter Naan
- Tandoori Roti
🧊 Cool Down Sips
- Salty or sweet lassi
- Masala soda
- Or a cold beer if you're feeling indulgent
👨🍳 Pro Tips from My Kitchen to Yours
-
Rest the Ribs After Cooking:
Give them 5 minutes before cutting or serving. It helps lock in the juices. -
Use the Dhum (Charcoal Smoke) Trick:
Want to wow guests? Heat a piece of coal until red hot. Place it in a small steel bowl in your ribs tray, add a drop of ghee, cover with a lid or foil, and let it sit for 2–3 minutes. Smoky bliss! -
Make Ahead for Parties:
Marinate the ribs a day in advance. On the day of your party, all you need to do is cook and serve hot. -
Leftover Hack:
Chop up leftover ribs, toss in some butter, onions, and spices — and turn them into a killer frankie roll or stuffed naan!
❓ Your Most Asked Questions – Answered!
Q. Can I cook these without a grill or oven?
Yes! Use a non-stick tawa or heavy skillet. Cover and cook on low heat. Flip carefully and crisp the edges uncovered at the end.
Q. Are lamb ribs a good substitute?
Definitely! Just reduce the cooking time slightly since lamb has more fat and softens faster.
Q. I don’t want food color — will the ribs still look good?
Yes! Kashmiri chili powder gives a beautiful natural red hue. Food color is purely optional.
🕰️ Prep Time & Ingredient Alternatives
- Total Time: 8 hours marination + 30 min cooking = ~8.5 hours
- Active Time: Just 20 minutes!
Alternatives if You Don’t Have Everything:
- Hung curd: Use Greek yogurt as a shortcut.
- Besan: Can substitute with rice flour or cornstarch in a pinch.
- Kasuri methi: Skip or use dried oregano (not authentic, but still flavorful).
- No charcoal? A drop of liquid smoke in the marinade is a modern fix.
💭 Final Thoughts – Why You’ll Keep Coming Back to This Recipe
This Tandoori Mutton Ribs recipe isn’t just about getting dinner on the table — it’s about elevating your home cooking game. It’s the kind of dish you serve when you want to impress, celebrate, or just treat yourself on a weekend evening. The depth of flavor, the charred edges, and the melt-in-the-mouth texture — this is the kind of dish that earns you compliments for life.
📜 A Bite into History – Where Did Tandoori Ribs Come From?
The tandoor has been part of Indian culinary culture for over 5,000 years, originally used in the Indus Valley Civilization. Tandoori cooking as we know it today gained global attention during the Mughal period, and later through restaurants like Moti Mahal in Delhi, which introduced dishes like Tandoori Chicken to the world.
While tandoori chicken and paneer tikka took center stage, ribs slowly rose in popularity in Indian barbecue culture — especially among North Indian food lovers and meat enthusiasts. The rise of fusion restaurants and food trucks helped bring dishes like Tandoori Mutton Ribs into mainstream menus.
Today, this dish stands proudly as one of India’s lesser-known but deeply satisfying delicacies, combining heritage, technique, and bold flavors in every bite.
📬 Want More? Subscribe for Weekly Recipes You’ll Actually Cook!
Whether you’re a fan of desi BBQ, fusion food, or comfort classics, there’s something sizzling waiting for you every week. Don't miss out — hit that subscribe button for more recipes straight from my kitchen to yours.
No comments:
Post a Comment