CookingBauer XcelMeat

Mutton in coriander

CookingBauer XcelMeat
Mutton in coriander
LambInCorianderCooked.jpg

Method

  1. Wash the herbs, especially the coriander stalks and roots. Blitz the stalks (reserve the leaves) with the ginger, bay leaf, pomegranate molasses, soy sauce, honey and piri piri in a food processor.
  2. Rub the herb mixture over the ribs and onion in a bowl, cover with clingfilm and place in the refrigerator to marinate for a couple of hours or preferably overnight.
  3. The next day, place the ribs and their marinade in a large saucepan, add the carrots and tomato pulp, season with salt and pepper, then cook over a low heat for a couple of hours or until the meat is very tender.
  4. When it is almost ready, add the green pepper and garlic and the herb leaves, chopped. Cook for 5 minutes and then serve.

Recipe from Mamushka: Recipes from Ukraine & beyond by Olia Hercules, Photography by Kris Kirkham, published by Mitchell Beazley, £25,  www.octopusbooks.co.uk. Olia will be appearing at the Abergavenny Food Festival on September 20. Visit www.abergavennyfoodfestival.com for more info

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

A much cherished Eastern European recipe

Ingredients

80g (3oz) coriander, roots, stalks and leaves
80g (3oz) parsley, stalks and leaves
25g (1oz) dill, stalks and leaves
25g (1oz) fresh root ginger, peeled
1 fresh bay leaf
2 tablespoons
pomegranate molasses
2 tablespoons soy sauce
1 tablespoon clear honey
1 teaspoon piri piri sauce
750g (1 ½ lb) mutton or lamb ribs, cut into individual ribs
1 large onion, thinly sliced
2 carrots, peeled and
grated
2 beef tomatoes (skin
discarded), grated
1 green pepper, cored,
deseeded and chopped
2 garlic cloves, crushed
sea salt flakes and freshly
ground black pepper

Notes

Time: 30 mins
Serves: 4
Nutrition: n/a