Lamb Ribs Stew

Ingredients

• Lamb ribs 800g, cut into pieces
• Potatoes 300g, cut into chunks
• Carrots 200g, cut into chunks
• Onion 1, quartered
• Ginger 20g, sliced
• Garlic 5 cloves
• Star anise 2
• Cinnamon stick 1
• Dried chili 3
• Soy sauce 30ml
• Cooking wine 20ml
• Salt to taste
• Cilantro for garnish

Cooking Steps

1. 1. Blanch the lamb ribs in boiling water for 5 minutes to remove blood and impurities. Rinse and set aside.
2. 2. Heat oil in a heavy pan. Fry the lamb chops until golden brown on all sides, about 5 minutes. Remove and set aside.
3. 3. In the same pot, saute ginger, garlic, onion, star anise, cinnamon and dried chili until fragrant.
4. 4. Return the lamb to the pot. Add soy sauce, cooking wine and enough water to cover the meat. boiled.
5. 5. Reduce heat to low, cover and cook for 60 minutes, until lamb is tender.
6. 6. Add potato cubes and carrot cubes. Continue cooking for 30 minutes, until vegetables are tender. Season with salt, garnish with coriander, and serve.

Cultural Tips

This stew is traditionally prepared during the harsh Mongolian winters, when temperatures can drop to -30°C. The high fat content of lamb ribs provides essential energy and warmth. In nomadic times, the stew would be simmered over the fire all day, ready for anyone who came to the ger.