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tamarind pulp vegetable oil lamb ribs chicken stock sugar soy sauce fish sauce fresh ginger garlic fresh Vietnamese green chili pepper
Viewed: 63 - Published at: 2 years agoIngredients
- 1/2 cup firmly packed tamarind pulp
- 1 tbsp vegetable oil
- 4 1/2 lbs lamb ribs
- 4 cups chicken stock
- 3/4 cup grated palm sugar or brown sugar
- 1/2 cup soy sauce
- 1/4 cup fish sauce
- 1 piece (2 inches) fresh ginger, thinly sliced
- 6 cloves garlic, unpeeled, bruised
- 3 stalks fresh lemongrass, trimmed and halved
- 1/2 cup firmly packed fresh Vietnamese mint leaves
- 1 None fresh long green chili pepper, thinly sliced
- 2 None limes, quartered
Method
- Place the tamarind pulp and 1/2 cup boiling water in a bowl; let stand for 15 mins. Strain the mixture through a fine sieve and discard the solids.
- Preheat the oven to 325°F.
- Heat the oil in a large nonstick skillet on medium heat. Cook the ribs, in batches, for 3 mins on each side or until browned. Transfer to a large deep roasting pan.
- Add the tamarind liquid, stock, sugar, sauces, ginger, garlic and lemongrass to the pan; cover with foil. Roast for 2 hours. Remove the foil and roast for a further 1 hour or until the meat is very tender and the sauce is reduced.
- Transfer the ribs to a large bowl and the cooking liquid to a medium bowl. Cover the bowls with plastic wrap and refrigerate for 4 hours or until the fat has solidified.
- Scoop off the solidified fat from the cooking liquid and discard it. Place 2 cups of the cooking liquid in a deep skillet (discard remaining liquid) on high heat. Add the ribs; cook for 10 mins, turning occasionally, until the sauce boils and reduces, and the ribs have heated through. Top with mint and chili pepper and serve with lime.
