Ingredients

Title Value
1. Lamb ribs 1 kg
2. Vegetable oil 150 Column
3. Bulb onions 700 Column
4. Coriander taste
5. Salt taste
6. Black pepper taste

Cooking

1 . Stage

Cut the lamb ribs into small, portioned slices, cut the onion in half rings.

1. Stage. Cut the lamb ribs into small, portioned slices, cut the onion in half rings.

2 . Stage

Heat the cauldron and pour the oil, warm it well. We put the ribs into the cauldron and cook for 5 minutes, until they are beautiful golden color, not forgetting to stir constantly. Add coriander.

1. Stage. Heat the cauldron and pour the oil, warm it well. We put the ribs into the cauldron and cook for 5 minutes, until they are beautiful golden color, not forgetting to stir constantly. Add coriander.

3 . Stage

We lay the onion on top of the meat with an even, neat hat. You do not need to mix it.

4 . Stage

Now it remains only to tightly close the cauldron with a lid, reduce the heat and leave to cook for 40 minutes. Time depends on quantity and temperature. Therefore, at the end of cooking, the lid can be opened and tasted.

1. Stage. Now it remains only to tightly close the cauldron with a lid, reduce the heat and leave to cook for 40 minutes. Time depends on quantity and temperature. Therefore, at the end of cooking, the lid can be opened and tasted.

5 . Stage

Straighten the taste for salt and pepper, mix the contents of the cauldron and wait a couple more minutes for the meat and onion juices at the bottom of the cauldron to form something like a sauce.

6 . Stage

Serve by laying ribs on a tortilla or pita bread, sprinkled with your favorite greens and coarsely ground black pepper.

1. Stage. Serve by laying ribs on a tortilla or pita bread, sprinkled with your favorite greens and coarsely ground black pepper.