Lamb ribs fried with onions and carrots

Method

1. 01

   Wash the ribs and clean as much as possible from the films, cut off excess fat. If you bought long ribs, cut them into small pieces along and then cut them across as in the photo.

2. 02

   One or two bulbs depending on the size, cut with semi-rings.

3. 03

   Cut the carrots in small cubes.

4. 04

   In a casket or duckhouse, warm up a small amount of vegetable oil, lay out lamb ribs and roast them occasionally stirring, for 10 minutes on average heat. Then add the onions and carrots, stir, cover with a lid and leave for another 10 minutes.

5. 05

   When the meat is roasted and the vegetables are slightly extinguished, it is time to start the final stage. Add salt, cue, barberry, black ground pepper. All should be mixed and if necessary add water. Reduce the fire, cover the lid and leave to extinguish for 1.5 hours. In the process of extinguishing, it is necessary to periodically add water (a little) and mix the contents of the cauldron so that the meat does not burn.

6. 06

   Stewed lamb ribs serve with boiled rice or potatoes.