Crisp lamb ribs with cumin, spring onions and chillies

Crisp lamb ribs with cumin, spring onions and chillies

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Lamb ribs are considered a secondary cut; they are relatively cheap and easy to find at Asian butchers or in some supermarkets. The ribs have a high fat ratio, but that’s exactly why they are so delicious. Crisp and charred, and packed with heat and spice, these ribs are perfect with steamed rice and a bowl of fresh chilli paste for slathering. And, as for the fat, just do as the Chinese do and embrace it! Repeat after us: ‘Embrace the fat. Embrace the fat.’

Ingredients

Quantity Ingredient
2 egg whites
60ml clear rice wine
30g cornflour
2 teaspoons sea salt
1 tablespoon freshly ground black pepper
2kg lamb ribs, cut into individual ribs
30g cumin seeds
125ml vegetable oil
20 dried red chillies, or to taste
4 spring onions, finely sliced
1 tablespoon sesame oil
Fresh chilli paste, to serve

Method

  1. Put the egg whites in a large bowl with the rice wine, cornflour, sea salt and pepper and whisk until well combined. Add the lamb ribs and turn to coat, then cover and refrigerate for 1 hour. Bring back to room temperature before cooking. Lightly pound the cumin seeds using a mortar and pestle, then set aside.
  2. Heat 2 tablespoons of the oil in a large wok over a medium–high heat, add half the lamb ribs and cook for 10 minutes, turning frequently, or until browned all over, then reduce the heat to medium and cook for another 12–15 minutes. Transfer to a plate, cover and keep warm. Repeat with another 2 tablespoons of oil and the remaining lamb ribs.
  3. Wipe out the wok and return it to a medium–high heat. Add the remaining oil, then the cumin seeds and chillies and cook for about 1 minute, or until the spices are fragrant and the chillies are slightly charred. Add the spring onions and stir-fry for 1 minute, then add the lamb ribs and stir-fry for another 2–3 minutes, or until everything is well combined and the lamb is hot. Remove the wok from the heat, season the ribs with sea salt and drizzle over the sesame oil. Serve with chilli paste and steamed rice.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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