Curried Lamb Ribs
Let me be frank: lamb ribs are kind of a pain. You will note that I am calling for 4 pounds of ribs to make 4 servings. That's because the ribs are at least two-thirds fat and bone. However, you buy a lamb; you get lamb ribs. That's just how it goes.
I've tried a number of things with them, but once I came up with this recipe, it's pretty much what I've done with them ever since. I tried a number of barbecue sauce type experiments first, and the results of those can be summed up in one word: don't. Lamb and barbecue sauce just don't go together. Curry though, curry is classic. And with good reason. I like this better made with yogurt, but I made it with tomatoes because thanks to the grip on this household by the evil viruses of doom, I have not been shopping and no yogurt could be found lurking in the fridge.
If you don't have lamb ribs, you can use stewing lamb. I would use 2 pounds if it has the bones in, 1 pound if boneless. No need to cook it in advance. Just brown it with the onions, and use water instead of broth.
4 servings
1 hour 15 minutes - 30 minutes prep time; but start the day before.
Spice Mix:
1 tablespoon fennel seed
2 teaspoons cumin seed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne pepper
Curry:
4 pounds lamb ribs
2 large onions
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 cups lamb broth
2 cups (450 ml) yogurt or crushed tomatoes
Put the lamb ribs in a pot with about 3 cups of water. Cover and bring to a boil. Simmer until tender, about 30 minutes to an hour. Refrigerate overnight.
The next day, remove the fat from the broth, and as much fat as possible from each strip of ribs. Cut the strips of ribs into individual pieces. Discard the fat.
Mix the spices and set them aside.
Sauté the onions in the oil over low heat, in a very large skillet, until soft and cooked down quite a bit. Add the rib pieces, turn up the heat, and heat through. Add the grated ginger and the mixed spices. When well mixed in, add the lamb broth (from cooking the ribs) and the yogurt or tomatoes. Reduce the heat to a simmer and simmer for about 45 minutes, stirring frequently to avoid sticking, until the sauce is thick and coats the meat, and the meat is starting to fall off the bones.
I've tried a number of things with them, but once I came up with this recipe, it's pretty much what I've done with them ever since. I tried a number of barbecue sauce type experiments first, and the results of those can be summed up in one word: don't. Lamb and barbecue sauce just don't go together. Curry though, curry is classic. And with good reason. I like this better made with yogurt, but I made it with tomatoes because thanks to the grip on this household by the evil viruses of doom, I have not been shopping and no yogurt could be found lurking in the fridge.
If you don't have lamb ribs, you can use stewing lamb. I would use 2 pounds if it has the bones in, 1 pound if boneless. No need to cook it in advance. Just brown it with the onions, and use water instead of broth.
4 servings
1 hour 15 minutes - 30 minutes prep time; but start the day before.
Spice Mix:1 tablespoon fennel seed
2 teaspoons cumin seed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon curry powder
1 teaspoon salt
4 teaspoons sweet Hungarian paprika
1/4 teaspoon cayenne pepper
Curry:
4 pounds lamb ribs
2 large onions
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 cups lamb broth
2 cups (450 ml) yogurt or crushed tomatoes
Put the lamb ribs in a pot with about 3 cups of water. Cover and bring to a boil. Simmer until tender, about 30 minutes to an hour. Refrigerate overnight.
The next day, remove the fat from the broth, and as much fat as possible from each strip of ribs. Cut the strips of ribs into individual pieces. Discard the fat.
Mix the spices and set them aside.
Sauté the onions in the oil over low heat, in a very large skillet, until soft and cooked down quite a bit. Add the rib pieces, turn up the heat, and heat through. Add the grated ginger and the mixed spices. When well mixed in, add the lamb broth (from cooking the ribs) and the yogurt or tomatoes. Reduce the heat to a simmer and simmer for about 45 minutes, stirring frequently to avoid sticking, until the sauce is thick and coats the meat, and the meat is starting to fall off the bones.
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