Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sour lamb ribs. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Lamb ribs are seriously underrated as a cut. We always think to go with pork, but lamb ribs are fatty, sticky and gelatinous - everything you want in a rib and also, the perfect beer companion. The sweet and sour sauce keeps well in the fridge and is handy to have on hand for when the mood strikes. Season the ribs with olive oil, salt and pepper.
Sour lamb ribs is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Sour lamb ribs is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sour lamb ribs using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sour lamb ribs:
- Get 500 gms lamb ribs
- Prepare 400 gms onion paste
- Prepare 150 gms ginger garlic paste
- Get 2 tsp fenugreek seeds
- Take 200 gms khata anardana
- Get 50 gms green chilli paste
- Get To taste salt
- Get 200 ml mustard oil
- Prepare 1 small sized coal for smoke
Add marinade (A) and mix well to combine. The ribs were left overnight in a brine based on the leftover sous vide broth from my beef and lamb tongue taco cook, crushed garlic, dehydrated onion, black peppercorns and herbs de provence. After they're slow-cooked in stock, the ribs are fried and caramelised. In the process that top deck becomes nice and chewy, and the lamb meat becomes a bit porous, making it the ideal surface to absorb a generous dousing of sweet and sour sauce they're covered in once they're out of the fryer.
Steps to make Sour lamb ribs:
- Heat oil in the wok
- Add fenugreek seeds,papaya the seeds then add onions paste,stir ocasionally.
- Then add ginger garlic paste.
- Cramelise the onion on low flame.then add anardnana paste(make sure anardna is smooth as puree).and green chilli paste and salt.
- Add mutton and stir continously until it's turns black.
- Tranfer the mutton into pressure cooker and pressure cook for about 4-5 whistles.
- Lastly for the smoky effect place hot burning coal into the cooker pour one tbsp of mustard oil and dum for about 5-10 mins. Discard the coal later.
After they're slow-cooked in stock, the ribs are fried and caramelised. In the process that top deck becomes nice and chewy, and the lamb meat becomes a bit porous, making it the ideal surface to absorb a generous dousing of sweet and sour sauce they're covered in once they're out of the fryer. Lamb has fragrant, flavorsome meat and so the strong flavors in the sauce work incredibly well to balance the fatty, rich meat. Serve with lots of water bowls and ice cold beers for the perfect, casual feast. Lamb ribs are fatty and need to be cooked a little longer to make sure the fat has time to render out.
So that is going to wrap it up for this special food sour lamb ribs recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
