|1 kg||lamb riblets|
|400 ml||lamb stock — or beef stock|
|100 ml||Stella Artois beer|
|15 ml||ground cumin|
|15 ml||steak and chop spice|
|2||garlic cloves — minced|
|salt and black pepper — to season|
In a pan, boil lamb riblets in mutton/beef stock for 15-20 minutes.
In a saucepan, on low heat, combine sugar, Stella Artois beer, cumin, steak and chops spice, paprika, garlic, salt and pepper. Add lamb riblets, cook until it changes consistency to become thick and reduces.
Serve with potato wedges, mashed potato or a salad.
Serving suggestion: pumpkin and beetroot salad
350 g pumpkin cubes
4 medium beetroots, boiled and cubed
500 g rocket leaves or lettuce
2 red onions, sliced
60 g pumpkin seeds, for garnish
75 ml balsamic vinegar
75 ml olive oil
Feta cheese , for garnish
Preheat the oven to 180°C. Drizzle the pumpkin cubes with olive oil and roast in the oven at 180°C for 8–12 minutes. Remove from the oven and put aside until cool. Wash your beetroots under running water to avoid the beetroot bleeding in your salad.
Place the cooked pumpkin, lettuce, beetroot and onion in a salad bowl. Mix the olive oil and balsamic vinegar together and drizzle over the salad. Garnish with feta cheese and pumpkin seeds.