Kid goat stew
Lamb Ribs Stew – A Traditional Recipe Full of Flavor
Spring brings a special moment for lovers of lamb and kid meat. This is the time when many of us lovingly prepare supplies of meat to enjoy delicious dishes even in the cooler months. The lamb ribs stew is a recipe that evokes family memories and moments spent together, and its enticing flavors will transform any meal into a feast. In this recipe, I will guide you step by step to achieve a perfect, savory, and aromatic stew.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 1 kg lamb ribs
- 8-10 bunches of green onions
- 6 bunches of green garlic
- 1 dry onion
- 1 packet of dried vegetable mix (without salt)
- 400 ml tomato juice
- 1 tablespoon of flour or cornstarch
- Salt and pepper to taste
- Freshly chopped dill and parsley
Preparing the lamb ribs stew:
1. Heating the oil and sautéing the onion
Start by placing a large pot over medium heat. Add a splash of oil (about 3-4 tablespoons) and let it heat up. Add the chopped dry onion and sauté for 3-4 minutes until it becomes translucent and reveals its flavors.
2. Adding the lamb ribs
After the onion is sautéed, add the lamb ribs to the pot. Season with salt, pepper, and the dried vegetable mix. Mix well to coat the meat with the spices. Let it simmer for 10-15 minutes, stirring occasionally to prevent sticking.
3. Boiling the meat
Once the meat has browned slightly, add enough water to cover the ribs (about 1-1.5 liters). Cover the pot with a lid and let it boil on low heat for about 30-40 minutes until the meat starts to pull away from the bone.
4. Preparing the vegetables
Meanwhile, clean the green onions and garlic. Wash them well and cut them into large pieces of 4-8 cm. When the meat is almost done, add the vegetables to the pot and let them boil together with the stew for another 10-15 minutes.
5. Adding the tomato juice
After the vegetables have softened, add the tomato juice. In a small bowl, dissolve a tablespoon of flour or cornstarch in a little cold water, then add the mixture to the stew pot. This step will thicken the sauce and add a creamy texture. Let it boil for another 5 minutes.
6. Finalizing the dish
Turn off the heat, adjusting salt and pepper to taste. Add plenty of finely chopped parsley and, if you like, a bit of dill for extra flavor.
Serving:
The lamb ribs stew is served hot, alongside a portion of steaming polenta or fresh bread. You can add a crunchy green salad to balance the rich flavors of the dish.
Practical tips:
- Green onion: The more green onion you use, the sweeter and more aromatic the stew will be. You can experiment with different amounts to find the perfect balance for your taste.
- Meat: Choose quality lamb ribs, preferably from a trusted supplier. Young meat is more tender and will add a special flavor to your dish.
- Variations: You can customize the stew by adding other vegetables, such as carrots, peppers, or potatoes, to make it even more substantial. You can also try using freshly squeezed tomato juice for a more intense flavor.
Nutritional benefits:
Lamb meat is an excellent source of protein, with a low fat content. Additionally, green onions and garlic are rich in antioxidants and vitamins, providing a health boost to the dish.
Frequently asked questions:
- Can I use other types of meat? Yes, you can replace the lamb ribs with lamb meat or even beef, but the cooking time may vary.
- How can I store the stew? The stew can be kept in the refrigerator for 2-3 days or frozen for up to 3 months. Reheat it on low heat, adding a little water if necessary.
Conclusion:
The lamb ribs stew is a simple yet flavorful recipe, perfect for festive meals or family dinners. With every bite, you will not only taste the delicate flavor of the meat but also the tradition and love behind this recipe. Enjoy your meal!
Ingredients: kidneys 8-10 bunches of green onions 6 bunches of green garlic 1 dry onion dried vegetable mix, no salt 400 ml tomato juice 1 tablespoon of flour or cornstarch salt pepper dill and green parsley
