Lamb ribs in gravy with vegetables, stewed in a cauldron, are very tender and fragrant. Such a dish may well diversify the festive menu and become one of the main dishes on the table. The aroma of numerous spices will minimize the specific smell of the ram.
Ingredients:
- 600 g of ram ribs;
- 3 medium onions;
- 1 carrot;
- 5 cloves of garlic;
- 1 hot chili pepper;
- 1 tablespoon fine salt
- 3 teaspoons of seasoning for meat;
- parsley;
- ½ teaspoon of black and red ground pepper;
- 3 tablespoons of olive and sunflower oil
- 10 ml soy sauce;
- ½ teaspoon dried basil.
Preparation:
- Wash the ribs thoroughly under running water, as small fragments of bone may be caught. Divide into small pieces with a knife, if there is fat, cut it off. Fold the meat into a spacious container, add salt and red and black ground peppers here.
- Chop the onion very finely, mash it with your hands until the juice is released. If you have a blender, then you can simply chop the onion into a mushy mass, send it to the lamb.
- Pour in soy sauce and dry basil. Add all-purpose meat seasoning and a spoonful of olive oil.
- Stir the lamb ribs with the seasoning with your hands. Leave the ribs to marinate for at least 30 minutes. In the meantime, we are preparing other products.
- Rinse the parsley in water and chop finely. Peel the onion, chop with a knife. Peel the garlic cloves, cut half into cubes, leave the other half whole. Peeled carrots can be grated or cut into thin sticks.
- Heat the cauldron, pour in sunflower oil (as an option, lamb lard), when it starts to smoke a little, put whole cloves of garlic and a chilli pod.
- When the garlic turns brown, fish out with a slotted spoon and only then lay out the lamb ribs. Fry, stirring occasionally, for about 15 minutes; a light crust should appear on the meat.
- Reduce the heat and add the onions and carrots, fry until the onions are transparent. Salt, add water, stir, cover and cook for an hour (the fire is at a minimum).
- After 60 minutes, add chopped parsley and chopped garlic into the cauldron, simmer for 10 minutes.
- Remove from heat, leave for a quarter of an hour and serve.
