Description
Very juicy and flavorful dish. The meat is very tender. To cook very simply, most importantly, patience. The recipe I found online, unfortunately, the author does not remember. I used lamb chops, but you can cook pork and beef ribs.
Ingredients
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Ribs
500 g
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Onion
4 piece
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Spices
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Vegetable oil
Cooking
The ribs and onion. The onion I cut into strips, but it is to Your taste, can be cut smaller, and then it has completely dissolved and will not be felt.
In a saucepan with a thick bottom (I used a baking dish), pour a little vegetable oil. Put the ribs and onions. Cover and leave on medium heat for 15 minutes. During this time, the lamb and the onions will give the juice.
After 15 minutes add salt, but a little necesalova, as it was written from the author to 3/4 of the usual levels of salt.
Now cover with a lid and leave on very low heat for 1.5-2 hours. Do not open and do not stir. In the end, taste for salt (liquid), dealeven if needed and pepper to taste.
Serve with any side dish, best with rice or buckwheat. The only negative to eat better hot, since the cooling of the lamb is covered with a greasy film. But my husband is more like cold *DONT_KNOW* I'll probably never understand.
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