So, start flirting with a lamb: spare ribs cut into individual ribs, they need a good wash and pour mineral water with a couple tablespoons of vinegar... leave to stand for a bit. Then blot well with paper polotenečki.

That hour are further preparation for cooking (bye! sho TSE take? Oh well!) meals: - 3 days before "ribs" begin to prepare plum jam as it is written below: cream to deprive of bones way you want, add to the bowl (pan), sprinkling each layer with a layer of sugar, to give the plums to let the juice... 3 times with a break of 12 hours to bring back to the boil and set aside. At some intermediate option to use for ribs. But in principle "I do not limit your opportunities, I just explain my duties", i.e. understand it as a joke: can use ready-made plum jam. Just had a little undercooked, that is still runny... Yeah... - peel a lot of onions, lamb onion loves (or Vice versa? whatever...), cut it into thin half-rings; Chile (I have a tiny, but feisty sharpened... if it "do not open" and use the whole - the fact that, almost not felt; Oh, I love spicy, then eat it just like that - the fire can be extinguished, only Klebanov vodyary), and so Chile wash. And won't want to use a paragraph there; - put overlay in a row, such as Khmeli-suneli (a must!), sumac , salt and black pepper (freshly ground prenepremenno, and even better in a mortar fresh... like it.... petalcingo); - a large skillet with oil heat.

boiling oil put the chops and fry on both sides until a ruddy appearance; as soon as immediately add the onions and fry all until Golden brown onions... Now it's time to spice all the above seasonings, guided by the taste of the consumers, we, for example, do not eat too salty, but we love spicy, but tastes are different (let me look into the past: during his tenure in Bulgaria I had to face inconceivable to me with dread, but rather with how the Bulgarians - or was it only my friends? - salt your food... in short, ready that is already salted the food they are sprinkled with salt until it is covered like a white coating!).

Pour pureed tomatoes (I left 1 in a 250 ml pack, and you have to cover the ribs) and add a couple of Polovnikov liquid (Gee!) "nedovrsenoj" plum jam (and in General, people, do not worry: take the plums and sauté them with sugar, something!)... Stew under a lid until tender - the meat should be soft. Keep the sauce has thickened, but not burnt... could easily happen!

You know, a unique dish with an extraordinary taste! Guarantee who doesn't like lamb will love it! Go for it!!!