Lamb has a specific smell that not everyone likes. However, you can cook lamb so that there will be no trace of the smell, and even the most picky gourmet will like the taste.
It is necessary
-
- lamb ribs 1 kg;
- wine vinegar 1 tablespoon;
- tomato paste 100 g;
- seasoning hops-suneli 1 tbsp;
- sugar;
- salt;
- sunflower oil.
Instructions
Step 1
If you bought the ribs in one large piece, you need to cut them so that each rib is separate before cooking. Leave as much meat as possible on each rib.
Step 2
Prepare the marinade. To do this, take a deep bowl and mix the tomato paste, 1 tbsp. vegetable oil, wine vinegar, hops-suneli, salt and 1/2 teaspoon of sugar. Stir the marinade thoroughly until smooth.
Step 3
Coat each rib with marinade. Place the ribs in a deep container, close the lid and refrigerate for 12 hours.
Step 4
Fry the pickled ribs in a pan with hot sunflower oil. When frying, there should be a distance between the ribs, so it is better to fry in several passes.
Step 5
Place the fried ribs in a deep frying pan. Fill them with hot water so that the water does not completely cover the ribs. Place the skillet with ribs on the fire and simmer for 2 hours. The water in the pan should not boil. If you prefer, the ribs can be simmered in the oven at a temperature of 120-150 degrees. Check the water level periodically. If it has completely boiled away, you need to add a little more. Serve the ribs hot. A good side dish for stewed ribs is rice or mashed potatoes.
