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Braised Lamb Ribs Recipe

Middle Eastern · Main course · 140 min total

Tender lamb ribs slow-braised in a rich, aromatic sauce with warm spices, perfect for a comforting dinner.

Ingredients

• 2 lbs lamb ribs, separated
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Season lamb ribs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
4. Stir in cumin, coriander, paprika, cinnamon, and turmeric; cook for 1 minute until fragrant.
5. Add broth, diced tomatoes, and tomato paste, scraping up any browned bits from the bottom. Bring to a simmer.
6. Return lamb ribs to the pot. Cover and transfer to a preheated 325°F oven. Braise for 1.5 to 2 hours, until meat is tender and falling off the bone.
7. Remove from oven, adjust seasoning with salt and pepper. Garnish with cilantro before serving.

Tips

• For extra depth, add a cinnamon stick and a few cardamom pods during braising.
• Can be made a day ahead; flavors meld and improve overnight.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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