Preheat the oven to 300 degrees F.
Heat the olive to medium-high heat in a medium pot, and then cook the onions over low heat until tender, 45 minutes. Stir in the yogurt
to combine and cook 20 minutes, and then stir in the Garam Masala and continue cooking until dry and aromatic
, an additional 10 minutes. Cool in the refrigerator until the yogurt and onion mixture has set.
Place the ribs on a baking sheet, sprinkle with the salt and pepper and pack on the onion mixture until it is about 1/4 inch off the meat. Cover with aluminum foil and cook until tender, 4 to 5 hours.
Slice the ribs into portions, top with Kachumbar Salad and serve with Lychee Puree.