Lamb dishes are widely distributed in Asian countries. There are many recipes using this meat, for example, grilled mutton or stew lamb . And now we will tell you how to prepare a variety of delicious dishes from mutton ribs.
Fried lamb ribs - recipe
Ingredients:
- lamb ribs - 1 kg;
- carrots - 1 piece;
- onion - 1 piece;
- garlic - 2 cloves;
- meat broth - 200 ml;
- parsley - to taste.
Mixture for rubbing:
- curry, dried basil, ground paprika, ground garlic.
Preparation
Cut the ribs portionwise and grate well with a mixture of spices. In this form, leave the meat for an hour and a half to make it missed. After that, fry the ribs in a frying pan until blackness appears. Carrots and onions cut into large slices and fry in a frying pan without oil, also until the appearance of blackness. In a pan with a thick bottom, vertically lay fried mutton ribs (so that the bones "stood"), between them we put fried onions, carrots, cloves of garlic and parsley sprigs. Add spices to the meat broth, with which we rubed the ribs, to taste. Pour it into a saucepan, bring to a boil, then reduce the fire to medium and stew the ribs for about half an hour in a saucepan with a lid closed. After that check the readiness - if the meat is easily separated from the bone, then the dish is ready, if not, then leave it for another 15-20 minutes.
Ragout from mutton ribs
Ingredients:
- lamb ribs - 1 kg;
- sweet pepper - 3 pieces;
- tomatoes (large) - 3 pcs .;
- blue - 2 pcs .;
- salt, pepper - to taste.
Preparation
Cut lamb ribs into pieces about 3 cm wide. Fry them for about 20 minutes, until a crust is formed. Pepper is cut into strips, eggplants - cubes. Add the vegetables to the ribs and fry for another 3-4 minutes. Tomatoes are also cut into cubes, add them to the rest of the products, salt, pepper to taste, mix and cook under a closed lid on a small fire for about half an hour, stirring occasionally.
Roast lamb ribs
Ingredients:
- mutton ribs - 0.5 kg;
- onion - 1 piece;
- carrots - 1 piece;
- potatoes - 1 kg;
- tomatoes (large) - 1 piece;
- pickled cucumbers - 200 g;
- garlic - 1 clove;
- meat broth - 1 glass;
- vegetable oil - 100 ml;
- salt pepper.
Preparation
Ribers cut into pieces, fry in a frying pan with vegetable oil until a ruddy crust is formed. Onion finely chopped, carrots cut into semicircles, cucumbers - straws. First add the onions to the ribs and fry them to transparency, then spread the carrots, stirring, fry for another 5 minutes, then add the cucumbers, mix, we cook for about a minute on high heat, and then make the gas more quietly, cover the pan and cook the dish for another 10 minutes Peeled potatoes cut into small pieces and fry in a separate frying pan until a ruddy crust (until ready to bring is not necessary). Now put the potatoes in the brazier, on top of it meat, and then the rings of tomato and pepper. Fill with broth. Top with sprinkled chopped garlic, cover with a lid and stew for about 1 hour.
How to cook lamb ribs in a cauldron?
Ingredients:
- lamb ribs - 700 g;
- vegetable oil - 120 ml;
- onion - 0,5 kg;
- seasoning for lamb, salt, coriander, zira - to taste.
Preparation
First, the cauldron is calcined on fire, then pour in the oil and let it warm up well and carefully lower the whole bulb. When it is well fried, it can be taken out and thrown away. In the boiling oil just as accurately we lower mutton ribs, and, stirring, let them be fried from all sides -