Lamb Ribs (قوي گۆشى قوۋرۇغىسى دۈملىمىسى)
Watch the video tutorial here.
Some people are not so enthusiastic about Lamb, because they don’t like the smell and taste of it. I believe that lamb is very delicious when you choose the right meat and recipe.
About the meat, the fresher and younger the lamb is, the most tender and tasty the meat will be.
In Uyghur cuisine, Lamb is one of the main ingredients. Lots of traditional foods are made with lamb, we make Lamb Kabaps, Lamb stew, Lamb bread, Lamb soup etc. Lamb ribs are made in lots of different ways such as, frying and in the Tandoor (Tannur) that is a traditional way of making lamb ribs.
In this blog post I will share with you my father’s lamb rib recipe. It’s very easy, delicious and perfect for parties, holidays. Basically, always :) In this recipe I use Bazaar Naan to combine with the lamb. Because of the structure of the Bazaar Naan, it is perfect to soak up all the yummy juices and still stay firm, unlike European supermarket bread.
The naan is optional but highly recommended!! Here is the naan recipe.
😋Yield: for 2Hungry people
🕙Total Time: 1 hr 50 min
INGREDIENTS
lamb ribs 5 pieces
red pointed paprika 1x, cut into triangle form
green pointed paprika 1x, cut into triangle form
onion 1x, sliced
ground cumin seeds 2 tsp (preferably freshly ground)
cayenne pepper flakes 1tsp
sweet red paprika powder 1tsp
salt 1tsp
water 200ml
olive oil 100ml
bazaar naan 1x (optional)
INSTRUCTIONS
1. Cut the lamb into pieces. wash them to remove the bone fragments. Dry them well with a towel.
2. Add the oil into the deep, flat pan. Use the smallest burner on high heat. Put the meat side on the bottom of the pan. Close the lid and turn the fire down to medium-low heat. When the first side is brown, turn the ribs over to brown all the sides.
3. When the meat is well browned, season them with a thick layer of salt, paprika powder, and cumin, until the meat is covered. Gently turn the ribs over and cover the other side in the same way.
4. Add the sliced onion, then add 2/3 of the cut paprika. Pour water along the pan edges. Let it come to a boil.
5. Close the lid, turn the fire down to medium-low heat. Braise the ribs for about 1.5 hours.
6. In the meanwhile, make a round Uyghur Bazaar Naan ore take one out of the freezer. (yes they are perfect to store in the freezer for later :)) Cut the naan into pizza like pieces. (if you don’t want a naan, skip this step)
7. When the ribs are ready, put the naan pieces around the pan edges and partly under the ribs, in the sauce. Let it warm up for 2-3 min. (if you don’t want a naan, skip this step)
8. Take out the lamb and the naan. Display the naan on the bottom of a big plate. Put the rest of the cut paprika into the pan, those fresh and colorful vegetables make the sauce look and taste more delicious.
9. Now add the sauce on the top of the naan. Add the ribs to the top of the sauce.
10. Serve hot/warm and enjoy!
NOTES
* When you open the lid, make sure you avoid the steam burn.
TIPS
* Use a skillet with a lid. This prevents the oil from splattering. When removing the lid, some splatter still may occur
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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