How to cook lamb ribs in a multivark

Lamb is very popular in the Caucasian cuisine. It has a pretty good taste and perfectly tolerates a different heat treatment. In this case, roast lamb ribs cooked in a multivarquet are not very popular due to the fact that many can not properly select the necessary spices and set the desired mode.

Ingredients

For preparation it is required:

- mutton ribs - 2 kg;

- onion - 2 pcs .;

- Carrots - 2 pieces;

- garlic - 1 head;

- curry;

- Dried basil;

- ground paprika;

- Dried garlic;

- broth;

- salt.

Pickling

First of all, you need to prepare the meat. To mutton ribs in the multivark turned out not only succulent, but also beautiful, they need to be properly divided. To do this, they are divided into separate parts and cleaned part of the bone. After that, the meat is thoroughly washed and wiped dry using a paper towel.

Then a mixture of salt, paprika, curry, dried garlic and basil is made. She needs to thoroughly grate the meat, but at the same time, make sure that the spices lie evenly. After that, it is left to marinate for two hours.

Preparatory work

When the meat is infused, it is necessary to clean the carrots and cut it together with the onion in the husk into large pieces, so that the lamb ribs are prepared with them . The recipe in the multivarquet assumes a separate frying of these vegetables without adding oil until a slight blackening occurs. Then you just need to cook the pickled meat so that a crust appears on it.

Preparation

At this stage, you need to properly place the meat. All lamb ribs in the multivark should be laid in such a way that the bone is at the top, and all the pieces would be tightly packed together. After this, they place a toasted onions and carrots between them. Also stack and cut in half cloves of garlic.

Then mutton ribs in the multivark are poured with broth, which is pre-mixed with the remnants of the seasoning. At the same time, the liquid level should be such that it covers all the meat, leaving the bones on the surface. Then put on the device mode "Stew", close the lid and cook the dish for 90 minutes. It is not recommended to open the device.

After this time, mutton ribs in the multivark should be completely ready. This can be checked by removing them from the container. If this can be done without difficulty, the meat is cooked, but when a piece is taken with difficulty and sticks to others, the dish should be baked for another half an hour. When the ribs are ready, they are removed from the multivark and laid out on plates.

Innings

To the table this dish is served only in a hot form with a side dish of baked potatoes or rice. It can be served fresh cucumbers or tomatoes, and as an ornament to apply greens of coriander or parsley. As beverages, red wines are traditionally used , but if desired, you can serve vegetable and grape juices. Such ribs usually act as the main dish.