Saucy Lamb Ribs

The very sound of this dish makes my mouth water. I invented this recipe and it gets better, each time I make it. I feel it’s better to cook this in a pressure cooker rather than the oven because most of us in India are not used to cooking meats in conventional ovens for various reasons. In the picture you can see, I have served the ribs with a cauliflower purée  fondant potatoes and fresh cucumbers. If you are serving a 3 course meal then you could do the same. If you are serving at a party just serve them just the way it is; just wrap the rib bone ends with a silver foil so that it’s easy to eat.

Saucy Lamb Ribs

Difficulty level: Average

Serves: 6-7

Preparation time: 30 mins cooking time and prep time additional

Can be served as: Generally main Course, but we like it as a starter as well. De-bone it and cut the meat into nice little pieces.

Ingredients:

Lamb chops with the rib bone attached – 1 Kg (you may get 6-7 pieces while sliced)

Mushroom soy sauce– 3 tbsp (you can use plain dark soy as well)

Worcestershire sauce – 1 tbsp

Regular Vinegar – 2 tbsp

Sugar – ½ tsp

Turmeric – ¼ tsp

Olive oil – 4 tbsp

Chilli powder – 1 tsp (use according to the heat required)

Ginger freshly grated to add up to 1 tbsp

Garlic freshly grated to add up to 1 tbsp

Chicken stock cubes 2 dissolved in 500 ml hot water or home-made chicken stock 500 ml

Salt – as per required

Italian Seasoning mix – 1 tsp. This is available in any super market these days; I like Keya brand. If you can’t find this mix oregano, thyme, rosemary and chilli flakes together; slightly pound with 1 clove of garlic and use.

Red Wine (port or home-made) – 20 ml; Optional

Preparation method:

Take a medium size pressure cooker. Add all the ingredients mentioned above except the meat into the cooker. Please be careful while adding salt as the soy sauce and chicken stock cubes will have enough salt; check and add accordingly. Whisk till the liquids have mixed well into the seasoning. Add the meat and ensure the liquid is 2 inches above the meat. If not add water; this is to ensure the meat cooks right and doesn't burn.

Close the cooker and cook on high flame till you hear the 1^st whistle. Then turn the heat to low and let it cook for 20 mins. Turn off flame and leave the lid on till the steam disappears. It will cook further in the steam.

When you open the cooker you will see that there is still some sauce left and it is runny. Take a shallow pan and pour in just the sauce, heat stove and let the sauce reduce on a medium flame. Once the sauce gets thick, lower the flame and drop the meat in so that it caramelizes in the sauce.

Once the meat coats with the thick sauce turn off the flame and serve hot. Pour some of the sauce left in the pan over the meat.

Reality Check

• This is a purely a continental dish; it would not have gravy like an Indian dish
• To add some carbo if this is the main course serve with buttered rice/dinner rolls /garlic bread
• You could also additionally serve some sautéed veggies and French fries; kids will love this combination
• I duplicated this recipe with pork ribs; it was finger licking good!
• Barbecuing will be a great option instead of pressure cooking if you have a good grill. You will have to make a thick sauce and you’ll need to use a thick chicken stock. Marinate the meat for at least 2 hours in the sauce before grilling it. Dab some more of the sauce while grilling it.