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 container. If you don’t have a cauldron at hand, but that’s all necessary ingredients in stock, you can cook them in a frying pan, naturally.
2. Place finely chopped lamb fat on the bottom of the cauldron. Of course, it can be replaced with pork, if necessary. In a hot cauldron, the lard will slowly melt, giving up its fat. This process can be left uncontrolled for the first few minutes. When the lard begins to turn golden, turn it over several times and carefully remove it from the cauldron.
3. While the lard is heating, wash the ribs, dry them and, if necessary, cut into portions. Place the ribs into the cauldron and immediately begin stirring them actively so that they do not burn due to the high temperature. The ribs must be cooked until golden brown on all sides.
4. During this time, peel the onion and cut into half rings. Sprinkle the ribs with salt, cumin, coriander and mix again. Add the onion to the browned meat and, without stirring, season with a little more salt, spices and hot pepper. Cover the cauldron with a lid and simmer the ribs over low heat for 40-50 minutes.
In a cauldron you can cook a wide variety of, but invariably tasty and very delicious dishes. We will talk about cooking lamb ribs with onions in a cauldron - a very tasty dish that no meat lover will refuse!
The very word “ribs” already causes profuse salivation in those who cannot imagine their life without meat. And rightly so! Because ribs are always very tasty. Whether you are making lamb or pork ribs - if the preparation is carried out correctly, they are added necessary spices, the meat is not overcooked or undercooked, then it definitely turns out simply breathtakingly tasty! And if you cook ribs in a cauldron, it’s triple delicious.
Recipe for lamb ribs with onions in a cauldron
Photo: stalic.livejournal.com
1 kg lamb ribs
150 ml refined vegetable oil
How to cook lamb ribs with onions in a cauldron:
Rinse the ribs, dry and cut into portions, then place in a cauldron with well-heated oil, stirring, brown for 5-6 minutes over high heat.
Add turmeric and cumin to the ribs, add salt and stir.
Place the sliced rings on top of the ribs onions, salt it and, without stirring, cover the cauldron with a lid.
Make a moderate fire under the cauldron and simmer the ribs under the onion for 40 minutes, then remove the lid and increase the heat under the cauldron, stir and taste the dish - is there enough salt, add salt if necessary, stirring, simmer for another 3-5 minutes so that the moisture evaporates a little.
Bon appetit!
This fabulous dish is prepared quite simply and quickly - all you need is a grill, good company and the mood to cook, try it!
How do you prefer to cook ribs, which method do you think is the most delicious? Share your experience with us, friends, in the comments to this recipe.
Video recipe for ribs with onions in a cauldron
Hooray! Weekends or short holidays are ahead. And now it's summer! This is also the perfect time to cook good food outdoors. Or at least a chance to have a picnic.
For this case I have perfect recipe lamb ribs cooked in a cauldron. Ideal, since the ribs cook quickly, do not require pre-marination, and the end result is rosy, tender and juicy. The main thing is to cook them correctly.
Ideal if you have a stationary cauldron-barbecue or a portable fireplace with a canopy at your dacha or country house! Then the ribs will also be saturated with “smoke” and will be “barbecued” colorful. But it is quite possible to cook ribs in a regular cauldron on the stove, and then take them out to the table on the summer terrace.
In my recipe, I do not marinate the ribs because, firstly, this is not at all necessary for cooking in a cauldron; the meat will turn out juicy in any case. You just need to do everything according to the recipe correctly. And secondly, I don’t use old lamb in my dishes. But only the young one. Ideal meat is lamb or young lamb.
So, to prepare lamb ribs in a cauldron we will need the following ingredients:
- Ribs - 500-600 g.
- Large onions - 3 pcs.
- Hot green pepper −1 pod
- Ground zira −1 tbsp. spoon
- Black ground pepper
- Dill, cilantro and green onions
- Fat tail or chicken fat
Vegetable oil for frying
First step:
The ribs need to be washed, dried and cut into portions. Cut the onion into large rings.
It is better to use whole zira and grind it in a coffee grinder. This way it will be even more aromatic and will better reveal the taste of the finished ribs. In general, I advise you not to buy ready-made ground spices, such as cumin and pepper. And get a small household coffee grinder to grind spices immediately before use. Their taste will be brighter and richer.
Second step:
Heat the cauldron over the fire until white smoke appears. And throw in a couple of pieces of fat tail fat. I didn't have it, but I used chicken fat. (Domestic broiler chickens always have chicken fat). When cutting up chicken, I freeze it and then use it for frying.
Third step:
When the fat has melted, add the lamb ribs. And fry them over high heat, stirring constantly until golden brown.
Fourth step:
Now it’s time to sprinkle the lamb ribs with ground cumin, stir, pour vegetable oil. I pour a little, just to the bottom, so that the ribs, already fried in fat, do not stick to the bottom and walls of the cauldron. And I pour onions on top and put a whole pod of green hot pepper in the middle. So that the meat remains under the onion cap. I don’t add salt or mix it.
Cover with a lid, reduce heat and simmer for 30-40 minutes.
Fifth step:
At the end of the cooking time, carefully remove the hot pepper pod onto a plate, salt the dish and add ground black pepper. And now mix well with the onion.
To submit ready-made dish I use a large flat plate. I cover the circle with strips of thin Armenian lavash, and place the prepared lamb ribs in a mound in the middle. I sprinkle chopped cilantro, dill and green onions on top.
Well, the signature dish of the picnic is ready!
For once, they brought lamb to our supermarket, so I immediately took a kilogram of ribs to make my favorite dish - lamb ribs in a cauldron with vegetables in the Crimean style. Of course, fresh Crimean lamb, which could be bought from the Tatars at the market for money that is ridiculous by our standards, cannot be compared in any way with what was sold here, but it is what it is.
We wash the ribs, cut them into small pieces, if there is fat, cut it off, we will need it later. Salt, black and red pepper to taste. Finely chop the onion and mash it until the juice releases. Onions are the best marinade for lamb and its meat. Add a couple of tablespoons of soy sauce.
Add some dried basil
and traditional Crimean Tatar seasoning for meat, which I buy every year in Yevpatoria at the market with a year’s supply.
At the end of the process add olive oil and mix everything with your hands!
Let the meat marinate for at least half an hour and prepare the remaining ingredients - onions, carrots, garlic and herbs.
To prepare this dish well, we definitely need a cauldron. This is over 50 years old and still serves me well.
If there is lamb fat, then we drown it, if not, then regular sunflower oil approx. 100 ml. pour and heat until light smoke appears. Throw 2 cloves of garlic and a couple of small hot red peppers into the oil
, for 3-5 minutes, until the garlic is covered with a brown crust.
We take out the garlic and pepper, and load the marinated ribs. Be careful not to get burned by the hot oil. Fry, stirring occasionally, for 15 minutes, until a light crust appears.
Turn down the fire
then add onions and carrots to the cauldron. Fry the onion until transparent.
Next, take a bag of Maggi Golden gravy
and add 2 tablespoons to the cauldron.
Add half a liter of clean water, mix and
cover with a lid and leave on the lowest heat for 1 hour
Prepare chopped garlic and parsley
Before finishing cooking, pour them into the cauldron. Be careful - the stunning smell can make you faint from hunger. Remove the cauldron from the heat, let it rest for 10 minutes and
Serve on the table. You can serve any side dish with the ribs - mashed potatoes, fried potatoes, buckwheat, rice, pasta etc. A mandatory attribute is a bottle of good dry red wine.
Have a nice dinner.
Cooking time: PT01H30M 1 h 30 min.
Approximate cost per serving: 250 rub.
If you want to prepare a tasty, aromatic dish for a hearty lunch or dinner, then I offer you lamb ribs in a cauldron. This recipe requires no special skill and always turns out fantastic.
- Lamb ribs 700 Gram
- Lamb lard 100-150 grams
- Onion 500 grams
- Salt 1 pinch
- Zira 1 pinch
- Coriander 1 pinch
- Hot pepper 1 piece
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 container. If you don’t have a cauldron at hand, but all the necessary ingredients are available, then you can cook them in a frying pan, naturally.
2. Place finely chopped lamb fat on the bottom of the cauldron. Of course, it can be replaced with pork, if necessary. In a hot cauldron, the lard will slowly melt, giving up its fat. This process can be left uncontrolled for the first few minutes. When the lard begins to turn golden, turn it over several times and carefully remove it from the cauldron.
3. While the lard is heating, wash the ribs, dry them and, if necessary, cut into portions. Place the ribs into the cauldron and immediately begin stirring them actively so that they do not burn due to the high temperature. The ribs must be cooked until golden brown on all sides.
4. During this time, peel the onion and cut into half rings. Sprinkle the ribs with salt, cumin, coriander and mix again. Place the onion over the browned meat and, without stirring, season with a little more salt, spices and hot pepper. Cover the cauldron with a lid and simmer the ribs over low heat for 40-50 minutes.
5. After the required time has passed, the lid can be removed and everything can be mixed well. After 3-5 minutes, the lamb ribs in the cauldron are ready at home. Over the last few minutes, excess moisture will disappear and the dish will become thicker.
