Lamb ribs stewed in their own juice.
Lamb ribs
Salt
Choose ribs with moderate fat. Lean meat is not suitable.
Wash the meat, dry it (a must!), and pack it tightly into a cold cauldron or a heavy-bottomed saucepan.
My cauldron is over 40 years old.
Set the heat to high.
When the fat begins to shimmer, add coarse salt, cover, and reduce the heat to low.
Make sure the juices from the meat are bubbling slightly.
Simmer for about 1.5 hours.
As the juices evaporate, the meat will begin to fry in the oil that has separated.
Now you can stir it. Fry until a beautiful red color.
Enjoy! 💫
#lambribs #meat #dinner