- 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.
- 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.
- 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.
- 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.
A much cherished Eastern European recipe
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
Time: 30 mins Serves: 4 Nutrition: n/a