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Ras el hanout lamb ribs

Name: Ras el hanout lamb ribs
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 6
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 2.5kg (3 plates) lamb riblets, trimmed; 2 red onions, chopped, plus 1 extra thinly sliced; 6 garlic cloves, crushed; 3 long dried chillies; 3 cups (750ml) beef stock; 2 tbs runny honey; Juice of 1 lemon; Baby parsley leaves and mint leaves, to serve; 1 tsp each fennel, cumin and coriander seeds, toasted; 6 cardamom pods, seeds reserved, toasted; 3 whole cloves, toasted; 1 tsp each ground turmeric, cinnamon, sweet paprika and chilli powder; 1 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1/4 whole nutmeg, finely grated

1 rating

15m

3h 20m

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by Charlotte Binns-McDonald

Apr 25, 2018

Take a trip via the Middle East with this flavour-packed recipe.

1/3 cup (80ml) extra virgin olive oil
2.5kg (3 plates) lamb riblets, trimmed
2 red onions, chopped, plus 1 extra thinly sliced
6 garlic cloves, crushed
3 long dried chillies
3 cups (750ml) beef stock
2 tbs runny honey
Juice of 1 lemon
Baby parsley leaves and mint leaves, to serve

Ras el hanout

1 tsp each fennel, cumin and coriander seeds, toasted
6 cardamom pods, seeds reserved, toasted
3 whole cloves, toasted
1 tsp each ground turmeric, cinnamon, sweet paprika and chilli powder
1 1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 whole nutmeg, finely grated

Method

1.

For the ras el hanout, place all ingredients and 1/2 tsp each salt flakes and ground black pepper in a small food processor and whiz until finely ground.
2.

Preheat the oven to 160°C.
3.

Heat 2 tbs oil in a large flameproof casserole over high heat. In batches, cook lamb ribs for 2 minutes each side or until browned. Set aside.
4.

Add chopped onion, garlic and chilli, and cook, stirring occasionally, for 4 minutes or until softened slightly. Add lamb ribs and ras el hanout, and cook, stirring to coat. Add stock and honey, and bring to the boil.
5.

Cover, transfer to oven and roast, turning ribs halfway, for 3 hours or until ribs are very tender. Remove ribs and set aside. Bring braising liquid to the boil over high heat and boil for 10 minutes or until reduced by two-thirds. Stir through half the lemon juice.
6.

Meanwhile, toss extra thinly sliced onion and remaining lemon juice in a bowl and stand until needed.
7.

Heat remaining 2 tbs oil in a large frypan over high heat. In batches, add lamb ribs and cook for 2-3 minutes on each side or until browned. Toss ribs through braising liquid, transfer to a serving platter and scatter with onion mixture, parsley and mint leaves to serve.