Stewed lamb ribs with buckwheat are both a side dish and meat. Buckwheat is impregnated with meat juice, which makes it aromatic and juicy, while remaining crumbly. I propose to cook this delicious dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Buckwheat is a cereal that is most in demand among housewives and cooks. There are a huge number of recipes for its preparation. However, the most popular and delicious dish is buckwheat cooked according to the pilaf method. If someone dislikes this cereal, then in this version everyone will appreciate the dish and discover the taste of the cereal anew.
Today I propose to cook buckwheat with lamb ribs. This is a wonderful dish from the "Lick your fingers" series. The dish is consumed and sincerely praised by absolutely everyone, and even those who do not like lamb. Since its specific taste is not felt at all in the dish. And those who find it hard to chew a lamb will also appreciate the food, because here, and there is practically no need to chew, the meat itself will conceal in your mouth. In addition, this dish is also very healthy, nutritious, and most importantly, unusual. The lamb goes well with buckwheat. Products give each other their best. And an additional plus of the dish - you don't need to spend a lot of time cooking. In general, it is better to cook and taste the food once than to read about its merits a hundred times.
- Caloric content per 100 g - 142 kcal.
- Servings - 2
- Cooking time - 45-50 minutes
Ingredients:
- Buckwheat - 150 g
- Lamb ribs - 800 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step-by-step preparation of stewed lamb ribs with buckwheat:
1. Wash the lamb ribs and pat dry with a paper towel. Use a knife to cut them by the bones so that there is a layer of meat and fat on each rib.
2. Place the pan on the stove, splash the oil and heat well. When the butter starts to sizzle, you can start cooking. Place ribs in a skillet and turn on high heat. Arrange the meat as far as possible so that the pieces do not come into contact with each other. Thus, they will be fried rather than stewed. Cook the meat for about 10-15 minutes until golden brown. Season it with salt and ground pepper.
3. Pick up a comfortable stewpan with a thick bottom and place the ribs in it.
4. Wash the buckwheat and pour over the meat. You do not need to stir, it should be placed in an even layer. Season it with just a pinch of salt.
5. Fill the food with drinking water so that it is one finger above the level.
6. Place the pot on the stove, turn on high heat and boil. Reduce the temperature, cover the saucepan and cook for about 15 minutes. After this time, turn off the heat, but do not open the pan. Wrap it in a warm towel and let it sit for another 10-15 minutes. Stir the food carefully before serving so as not to crush the buckwheat and split the dish into plates.
See also a video recipe on how to cook stewed lamb thighs.
