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.