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Wash and portion the lamb ribs.
Boil with a glass of water and a little rib oil, finely chopped onion, mint and chili. Sarati.
Boil the stewed meat over low heat under the lid.
At the same time, boil the peeled potatoes in salted water.
When cooked, drain, clean and fry cut in half in a pan with a little oil.
Check that the ribs are cooked, add the chopped celery, diced peppers and lift the lid so that the excess liquid evaporates.
Serve the red ribs with golden potatoes and lots of green parsley.