Name: WATCH: How to make Zanele's sticky lamb riblets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 1 kg lamb riblets; 400 ml lamb stock or beef stock; 60 ml sugar; 100 ml Stella Artois beer; 15 ml ground cumin; 15 ml steak and chop spice; 15 ml paprika; 2 garlic cloves minced; salt and black pepper to season

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Ingredients (9)

For the lamb riblets

1 kg	lamb riblets
400 ml	lamb stock — or beef stock
60 ml	sugar
100 ml	Stella Artois beer
15 ml	ground cumin
15 ml	steak and chop spice
15 ml	paprika
2	garlic cloves — minced
	salt and black pepper — to season

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Method:

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.