Spiced braised lamb ribs
Lamb ribs provide protein and fat; they are seared first and then slowly braised with spices. Long cooking makes the meat tender and keeps its rich flavor.
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10 kg
Servings: 4 (1 serving ≈ 203 gram)
Digestion time: 4 hour
Complete protein: ✔
Sear lamb ribs (800 g) over high heat for 5 minutes on each side. Season them with salt (4 g), smoked paprika (3 g), cumin (2 g), coriander (2 g), chili pepper (1 g), and thyme (1 g).
Add water (100 ml) and apple vinegar (15 g), cover, and braise over low heat for about 2 hours. Turn the ribs 3–4 times; the liquid should evaporate and the meat should become tender.
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