Do you love spiced lamb ribs that you can't help but to lick it at the end? Then, you have to have a go at this recipe from Red Spice Road.It may be time consuming but I can assure it'll all be worth it in the end!
Serves 4 as part of a shared meal
250g (8oz) cornflour
1 tbsp salt
2 tbsp chilli powder
2 tbsp cumin seeds,ground slightly
2 tbsp coriander seeds, ground slightly
1 tbsp garlic powder
1kg (2lb) lamb ribs (roughly 2 racks)
200ml (6fl oz) light soy sauce
100mg (31/2fl oz) sweet soy sauce
800ml (30kl oz) chicken stock
5 cloves garlic,peeled and chopped roughly
2cm (1in) piece ginger,chopped roughly
1L (32fl oz) vegetable oil
pinch of chilli flakes
pinch of salt
1 large red chilli,sliced
1 spring onion,chopped
1 pinch coriander leaves
1. Preheat oven to 180C (350 F/Gas Mark 4).
2. To make the flour mix,combine all ingredients in a bowl and set aside.
3. Heat a little oil in a pan large enough to fit the ribs, Brown the ribs on each side.
4. Place the ribs in a deep-sided baking dish.Ideally, the ribs should fit snugly.Pour over both types of soy sauce and the stock.
5. Add the garlic and ginger,cover the pan with foil and cook in oven for 3.5 hours.
6. Remove the ribs from the cooking liquid and set aside until cool enough to refrigerate.
7. When required,cut into individual ribs and toss in the flour mix.
8. Heat the oil in a large wok or saucepan until just about smoking,add ribs and cook,in batches, for 2.5 minutes. Drain the ribs in a bowl lined with paper towels.
9. Serve ribs sprinkled with chilli flakes,salt,chilli,spring onion and coriander.
If you can’t find lamb ribs, you can substitute with pork or beef ribs. My lamb ribs turned out to be really dark in colour and the coating didn’t stick well. I think it perhaps I didn’t allow (or should I say didn’t have the time!) to allow it to cool and refrigerate. Perhaps you can do step 1-6 the night before. Also, I might use egg white to coat the ribs before tossing in the flour mix so that the mix can stick better. Last but not last tips,persevere!!