Tamarind And Lemongrass Lamb Ribs Recipe

Name: Tamarind And Lemongrass Lamb Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup firmly packed tamarind pulp; 1 tbsp vegetable oil; 4 1/2 lbs lamb ribs; 4 cups chicken stock; 3/4 cup grated palm sugar or brown sugar; 1/2 cup soy sauce; 1/4 cup fish sauce; 1 piece (2 inches) fresh ginger, thinly sliced; 6 cloves garlic, unpeeled, bruised; 3 stalks fresh lemongrass, trimmed and halved; 1/2 cup firmly packed fresh Vietnamese mint leaves; 1 None fresh long green chili pepper, thinly sliced; 2 None limes, quartered

Servings: persons

1/2 cup firmly packed tamarind pulp
1 tbsp vegetable oil
4 1/2 lbs lamb ribs
4 cups chicken stock
3/4 cup grated palm sugar or brown sugar
1/2 cup soy sauce
1/4 cup fish sauce
1 piece (2 inches) fresh ginger, thinly sliced
6 cloves garlic, unpeeled, bruised
3 stalks fresh lemongrass, trimmed and halved
1/2 cup firmly packed fresh Vietnamese mint leaves
1 None fresh long green chili pepper, thinly sliced
2 None limes, quartered

1
Place the tamarind pulp and 1/2 cup boiling water in a bowl; let stand for 15 mins. Strain the mixture through a fine sieve and discard the solids.
2
Preheat the oven to 325u00b0F.
3
Heat the oil in a large nonstick skillet on medium heat. Cook the ribs, in batches, for 3 mins on each side or until browned. Transfer to a large deep roasting pan.
4
Add the tamarind liquid, stock, sugar, sauces, ginger, garlic and lemongrass to the pan; cover with foil. Roast for 2 hours. Remove the foil and roast for a further 1 hour or until the meat is very tender and the sauce is reduced.
5
Transfer the ribs to a large bowl and the cooking liquid to a medium bowl. Cover the bowls with plastic wrap and refrigerate for 4 hours or until the fat has solidified.
6
Scoop off the solidified fat from the cooking liquid and discard it. Place 2 cups of the cooking liquid in a deep skillet (discard remaining liquid) on high heat. Add the ribs; cook for 10 mins, turning occasionally, until the sauce boils and reduces, and the ribs have heated through. Top with mint and chili pepper and serve with lime.

2173

kcal

Calories

121

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup firmly packed tamarind pulp, 1 tbsp vegetable oil, 4 1/2 lbs lamb ribs, 4 cups chicken stock, and more.

Yes, Tamarind And Lemongrass Lamb Ribs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamarind And Lemongrass Lamb Ribs

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