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Hunan Style Lamb Ribs With Secret Spices

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe was inspired by some mutton ribs I had in a chinese restaurant. It's slow roasted with a sprinkle of spices, not so secret!

This recipe was inspired by some mutton ribs I had in a chinese restaurant. It's slow roasted with a sprinkle of spices, not so secret!

Ingredients

Serves: 2-3

Metric Cups
  • 1 lamb (rack)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 3 mugs star anise
  • 1 teaspoon black peppercorns
  • 2 x 2 centimetres fresh root ginger
  • 2 cloves garlic
  • 1 splash of shoashing wine
  • cumin seeds
  • 3 dried red chilli pepper
  • ½ teaspoon sesame seeds
  • 1 lamb (rack)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 3 mugs star anise
  • 1 teaspoon black peppercorns
  • ⅘ inch fresh gingerroot
  • 2 cloves garlic
  • 1 splash of shoashing wine
  • cumin seeds
  • 3 dried red chilli pepper
  • ½ teaspoon sesame seeds

Method

Hunan Style Lamb Ribs With Secret Spices is a community recipe submitted by Kalpna and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Make sure ribs are dry and sprinkle with salt and pepper on both sides.
  • You will need to roast the ribs on a rack with a tray underneath. In the tray place half a pint of water, star anise, Szechuan pepper corns, ginger, garlic and wine.
  • Place rack with ribs onto the tray and place in oven and cook for at least 2 to 2 and half hours.
  • Meanwhile dry roast cumin seed in a heavy based pan until you smell a nutty aroma an they have become darker colour, add the red chillis, salt to taste and grind up in a spice grinder or if you have the energy in pestle and mortar until you have a fine powder. Add the sesame seeds to this and place in a small bowl ready to sprinkle and dip!
  • When the ribs have finished cooking sprinkle cumin spice mix on and allow to rest for as long as you can wait and devaour.
  • Also you can dip your ribs into the cumin spice mix if you like it extra spicy.
  • Make sure ribs are dry and sprinkle with salt and pepper on both sides.
  • You will need to roast the ribs on a rack with a tray underneath. In the tray place half a pint of water, star anise, Szechuan pepper corns, ginger, garlic and wine.
  • Place rack with ribs onto the tray and place in oven and cook for at least 2 to 2 and half hours.
  • Meanwhile dry roast cumin seed in a heavy based pan until you smell a nutty aroma an they have become darker colour, add the red chillis, salt to taste and grind up in a spice grinder or if you have the energy in pestle and mortar until you have a fine powder. Add the sesame seeds to this and place in a small bowl ready to sprinkle and dip!
  • When the ribs have finished cooking sprinkle cumin spice mix on and allow to rest for as long as you can wait and devaour.
  • Also you can dip your ribs into the cumin spice mix if you like it extra spicy.
  • Tell us what you think