Quick & Easy

Tamarind and lemongrass lamb ribs

Sweet, dark and sticky ribs!
3H 40M


Tamarind and lemon grass lamb ribs


Tamarindand lemon grass lambribs

1.Place tamarind pulp and the boiling water in a bowl; soak 15 minutes. Strain mixture through a fine sieve; discard solids.
2.Preheat oven to 160°C/325°F.
3.Heat oil in a large, non-stick frying pan over medium heat; cook ribs, in two batches, 3 minutes each side or until browned. Transfer to a large deep roasting pan.
4.Add tamarind liquid, stock, sugar, sauces, ginger, garlic and lemon grass to pan, cover with foil; roast for 2 hours. Remove foil; roast a further 1 hour or until meat is very tender and sauce is reduced.
5.Transfer ribs to a large bowl and cooking liquid to a medium bowl. Cover bowls with plastic wrap; refrigerate 4 hours or until fat has solidified.
6.Scoop off solidified fat from cooking liquid; discard. Place 2 cups of the cooking liquid in a deep frying pan (discard remaining liquid) over high heat. Add ribs; cook 10 minutes, turning occasionally or until sauce boils and reduces, and ribs have warmed through. Top with mint and chilli; serve with lime.

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