Fusion cooking is something I don't get instantly. The classic European style food with strong deep often subtle flavours, longer cooking times and traditional techniques as opposed to the often quick and intense flavoured ingredients, woks and unusual ovens (tandoor etc.).
The more I experiment though it is becoming a little clearer. This recipe I've used a great seldom used cut of lamb, the ribs and tossed them in a strong but simple spice mix.
Adjust the chilli and pepper amounts to your desired heat levels. The hot oven is needed to render the fat and add the crunch. They can be served as a finger food or a meal like I've done here with Jasmine Rice and Steamed Broccolini without the balsamic.