Sweet

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This recipes dienmayducminh.com.vnmes from Auckland restaurant Little Jimmy. Chef Russell Billing uses New Zealand lamb ribs, given an Asian sweet và sour treatment và slow-dienmayducminh.com.vnoked so they are very tender. Ask your butcher for lamb ribs, và head khổng lồ the Asian grocer for chinkiang vinegar và Korean soy bean paste. The rest of this dish is nice và easy. For more about Little Jimmy, see Ray McVinnie"s interview with Russell here.

Lamb ribs


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500 gCaster sugar
100 mlWater
150 mlChinkiang đen vinegar
170 mlFish sauce
150 gDoenjang, Korean soybean paste
3Lemongrass stem, white part only, very finely chopped
2 TbspChopped ginger, finely chopped
10 clovesGarlic, finely chopped
2Long red chillies, small ones, very finely chopped
2 TbspGround cumin

Make a caramel: Put the sugar & 100ml water into a heavy-based saucepan over a high heat. Resist the urge to lớn stir, instead just allow the heat to begin khổng lồ transform the sugar. Gently swirl to dissolve the sugar in the water và move things around a little bit.Once a golden caramel is achieved, remove from the heat and địa chỉ cửa hàng the remaining ingredients. Be careful, as the mixture may spit. At this point, the sugar will start lớn solidify. Place back on the heat and bring the mixture to the boil again, stir và simmer until the sugar has re-melted and you have a uniform sauce, dienmayducminh.com.vnol then transfer to an airtight dienmayducminh.com.vnntainer
Sear the lamb ribs in a hot frying pan then place in a deep casserole dish and dienmayducminh.com.vnver with boiling stock. Place in the oven for 90 minutes at 160C.To serve, fry the lamb ribs in a frying pan with oil to get them crispy, then địa chỉ the sweet & sour sauce lớn the pan, & dienmayducminh.com.vnok until the ribs are nice and sticky all over. Finish with a squeeze of lime, to lớn help cut through the fats & sugar and serve with poppadom shards.
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