Lamb ribs with vegetables – Tunisian

Lamb ribs with vegetables – Tunisian.

Meat with garnish. And the meat is very useful, and the best side dish, which is only possible for him to come up with-vegetables.

-Lamb ribs 600g.
-Tomato 2 pieces.
-A paste of hot pepper 2 tbsp. l.
-Eggplant 1 pc.
-Onion 1 pc.
-Garlic head 1 pcs.
-Sol 1 hour. L.
-Cinnamon (ground) 1 ch. L.
-Salt to taste
-Olive oil 4 liters
-Broth 400 ml.
-Sumac 2 h. L.
-Mint, a bunch of 1/2 pieces.
-Saffron pinch to taste
-Pomegranate (seeds) 1.2 pieces.
-Couscous to taste

Lamb ribs wash, pat dry with a paper towel.

Evenly rub Harissa salt and leave to marinate for 2 hours.

Preheat oven to 380ᵒF.

In a large skillet, heat the olive oil. Sear the ribs on all sides.

Put in a deep heat-resistant dish with a lid. Drain juices after roasting meat.

Add to meat cinnamon, eggplant, onions, chives, tomatoes. Mix all vegetables and meat to evenly distributed. A little salt and cover with a lid.

Put the roast in the oven, bake 1 hour 30 minutes. Uncover and bake 20 more minutes.

Remove the roast from the oven and let the meat “rest” in the liquid in which it tushilos, 15-20 minutes. From this meat is juicier, as will absorb part of the fluid lost during the heat treatment.

Meanwhile, cook the couscous.

Bring to a boil the broth, add the saffron and salt to taste, let stand for 2 minutes and sprinkle in the broth to couscous.

Mix well, cover and leave for 5 minutes.

Couscous mix again, add Sumac, pomegranate seeds, olive oil, mint leaves (if large, cut), stir and place on a serving dish.

Top with meat, abundant watering sauce that stood out during quenching.

бараньи ребрышки

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