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Print Recipe
 Lamb Ribs with Kabardian Paste Recipe
Real Kabardian pasta, which is made only from millet and water, and fragrant mutton, melting on the tongue, are amazingly combined and complement each other. Pasta, which is prepared without any seasonings and even without salt, is an ideal companion of lamb, not interrupting the taste.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the products.
    Prepare all the products.
  2. Rinse the meat, pepper it and put it in a preheated frying pan with vegetable oil. Fry on both sides until golden brown. Then pour a little hot into the pan (be sure! add water, salt and simmer until tender.
    Rinse the meat, pepper it and put it in a preheated frying pan with vegetable oil. Fry on both sides until golden brown. Then pour a little hot into the pan (be sure! add water, salt and simmer until tender.
  3. While the meat is cooking, we put a cauldron with 6 cups of water for pasta on the fire. You can cook pasta in any quantity, the main thing is to observe the proportion of 1:3 (1 part millet and 3 parts water). While the water is boiling, if necessary, sort the millet and rinse thoroughly with warm water. Change the water 6-7 times until it becomes transparent. Pour the millet into boiling water.
    While the meat is cooking, we put a cauldron with 6 cups of water for pasta on the fire. You can cook pasta in any quantity, the main thing is to observe the proportion of 1:3 (1 part millet and 3 parts water). While the water is boiling, if necessary, sort the millet and rinse thoroughly with warm water. Change the water 6-7 times until it becomes transparent. Pour the millet into boiling water.
  4. Stirring occasionally, cook the millet under a lid over medium heat until the seeds are well steamed. During this time, the water should almost evaporate.
    Stirring occasionally, cook the millet under a lid over medium heat until the seeds are well steamed. During this time, the water should almost evaporate.
  5. Next, cook the pasta without a lid. Now you need to stir more often. It is advisable to do this with a wooden spatula. The more often we knead the paste, the more tender it will turn out in the end. We sort of "fry" our millet mass, kneading it in a cauldron all the time. In the process of cooking, the walls of the cauldron will be covered with a crust of millet, do not let it frighten you, it should be so. In such a cake, as in a bowl, we bake our pasta until they begin to lag behind the walls. During this time, we will get a thick mass.
    Next, cook the pasta without a lid. Now you need to stir more often. It is advisable to do this with a wooden spatula. The more often we knead the paste, the more tender it will turn out in the end. We sort of "fry" our millet mass, kneading it in a cauldron all the time. In the process of cooking, the walls of the cauldron will be covered with a crust of millet, do not let it frighten you, it should be so. In such a cake, as in a bowl, we bake our pasta until they begin to lag behind the walls. During this time, we will get a thick mass.
  6. We put the hot pasta in a deep bowl, preferably glass or enameled, but not plastic. Periodically wetting our palms in cold water, very carefully, so as not to get burned, we tamper our paste. It can be eaten both hot and cold. Very tasty hot with salted cheese. And for our dish, we will cool it slightly, and then cut it into small slices.
    We put the hot pasta in a deep bowl, preferably glass or enameled, but not plastic. Periodically wetting our palms in cold water, very carefully, so as not to get burned, we tamper our paste. It can be eaten both hot and cold. Very tasty hot with salted cheese. And for our dish, we will cool it slightly, and then cut it into small slices.
  7. While the pasta is cooling, prepare the sauce for the lamb. To do this, pour boiling water over the tomatoes and remove the skin. Cut into narrow slices. Finely chop coriander, hot pepper, garlic.
    While the pasta is cooling, prepare the sauce for the lamb. To do this, pour boiling water over the tomatoes and remove the skin. Cut into narrow slices. Finely chop coriander, hot pepper, garlic.
  8. Remove the finished meat from the pan. Put in the same pan where the meat was cooked, tomatoes, cilantro, pepper, garlic, a little salt and, stirring, simmer until the vegetables become soft.
    Remove the finished meat from the pan. Put in the same pan where the meat was cooked, tomatoes, cilantro, pepper, garlic, a little salt and, stirring, simmer until the vegetables become soft.
  9. Cut the pasta into thin slices, put it on a plate with the meat and sauce. In this dish, pasta plays the role of bread, and, according to nutritionists, even the fattest meat eaten with pasta is absorbed very quickly. Bon appetit, it's delicious!
    Cut the pasta into thin slices, put it on a plate with the meat and sauce. In this dish, pasta plays the role of bread, and, according to nutritionists, even the fattest meat eaten with pasta is absorbed very quickly. Bon appetit, it's delicious!
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