How to cook lamb ribs in a multivark

Lamb is very popular in the caucasiankitchen. It has a pretty good taste and perfectly tolerates various heat treatments. In this case, roast lamb ribs cooked in a multivarquet are not very popular because many can not properly pick up the necessary spices and set the desired regime.

Ingredients

For preparation it will be 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. She needs to thoroughly rub 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

While meat is infused, it is necessary topeel the carrots and cut it together with the onions in the husks 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 that, they put fried onions and carrots between them. Also stack and cut in half cloves of garlic.

Then lamb ribs in the multivark pourbroth, which is premixed 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 prepare the dish for 90 minutes. It is not recommended to open the device.

After this time, lamb ribs inmultivark 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 extracted from the multivark and laid out on plates.

Innings

To the table this dish is served only in hot conditionwith 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. These ribs usually act as the main dish.