Spicy Lamb Ribs
8 servings
20 minutes
Spicy lamb ribs are a fragrant dish from the rich culinary traditions of Arab cuisine. It embodies the art of harmoniously combining spices, creating a deep and rich flavor. The lamb ribs are first seared in a mixture of butter and olive oil, acquiring a golden crust and juiciness. They are then enveloped in a magical cloud of spices: cinnamon, nutmeg, cumin, and coriander—each note enhancing the meat's flavor. A unique feature of the recipe is the addition of rose water, which brings a light floral note. This dish pairs perfectly with aromatic rice or fresh vegetables, creating an Eastern gastronomic delight. Spicy lamb ribs are a true celebration of flavors that immerse you in the atmosphere of cozy Arab markets and traditional family feasts.
1
In a large skillet, heat butter and olive oil, and fry the lamb ribs until cooked, about three minutes on each side.
- Butter: 100 g
- Olive oil: 50 ml
- Lamb ribs: 24 pieces
2
Place the ribs on a plate, and in the fat remaining in the pan, sauté a mixture of all spices for a minute, then pour in pink water (or cognac — though this is not entirely Middle Eastern) and let it simmer for a minute.
- Ground cinnamon: 1 teaspoon
- Ground cumin (zira): 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Ground coriander: 1 teaspoon
- Rose water: 50 ml
3
Return the fried lamb ribs to the skillet, let them soak in the sauce for about a minute, season with salt, and serve.
- Lamb ribs: 24 pieces
- Salt: to taste