Braised Lamb Riblets And Lentil Stew Recipes

BRAISED LAMB RIBLETS AND LENTIL STEW

Steps:

• In a food processor, pulverize the onion, garlic, ginger and tomato paste with ½ cup of water to make a smooth paste.
• Heat the oil in a Dutch oven or stockpot on a medium flame.
• Add the riblets and brown them on each side. This should take about 5 minutes.
• Remove the riblets and keep them aside.
• Add the bay leaves, garam masala and the paste from the food processor to the same stockpot and cook with constant stirring for 6 minutes.
• Stir in the lentils and water, followed by the browned riblets.
• Add the turmeric and season as necessary with salt and pepper.
• Bring the contents of the pot to a boil and reduce the flame to a gentle simmer. Cook for 45 minutes till the meat begins to fall of the bone.
• Serve hot with warm rice.

MARINATED LAMB RIBLETS

Steps:

• With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
• Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
• Preheat oven to 375 degrees.
• Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

MEDITERRANEAN LAMB AND LENTIL STEW

Steps:

• Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
• Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
• Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

BRAISED LAMB RIBS WITH LENTILS

Steps:

• Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
• Wash lentils and pick over but do not soak.
• Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts. Turn frequently so all sides brown.
• When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula. Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
• Bring to boil, then gently stir in lentils. Add enough additional boiling water to come just to level of lentils. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender. Add boiling water as needed during cooking and stir gently every half-hour or so.
• Adjust seasonings, adding a few drops of vinegar if you like.
• This can be served with rice. One cup of raw rice cooked in boiling salted water will be about right.

SPANISH-STYLE LAMB STEW

Steps:

• Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
• Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
• Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.