Lamb ribs in a cauldron
Description
Lamb ribs cooked in a cauldron (kazan) make a fairly fatty and filling dish. It can be served with any side dish or vegetable salad. If you enjoy hearty, rich meat dishes, you should definitely try this simple recipe for lamb ribs cooked in a kazan. The ribs turn out absolutely delicious! ;)
Instructions
- 1
Step 1
1. The recipe for cooking lamb ribs in a cauldron is special precisely because they are cooked at the right temperature and in the right cookware. If you don't have a cauldron on hand but have all the necessary ingredients, you can naturally prepare them in a frying pan as well.
- 2
Step 2
2. Place finely chopped mutton fat at the bottom of the cauldron. If necessary, it can be replaced with pork fat. In the heated cauldron, the fat will begin to slowly melt, releasing its oil. This process can be left unattended for the first few minutes. When the fat begins to turn golden, flip it several times and carefully remove it from the cauldron.
- 3
Step 3
3. While the fat is melting, wash the ribs, dry them, and if necessary, cut them into portion-sized pieces. Place the ribs in the cauldron and immediately start stirring them vigorously so they don't burn due to the high temperature. Cook the ribs until they develop a golden crust on all sides.
- 4
Step 4
4. Meanwhile, peel and slice the onion into half-rings. Season the ribs with salt, cumin, coriander, and mix again. Place the onions over the browned meat, without stirring, and season once more with a little salt, spices, and chili pepper. Cover the pot with a lid and simmer the ribs over low heat for 40–50 minutes.
- 5
Step 5
5. After the required time has passed, remove the lid and mix everything well. In 3-5 minutes, the lamb ribs cooked in a cauldron at home will be ready. During the last few minutes, excess moisture will evaporate, making the dish thicker.