Tamarind And Lemongrass Lamb Ribs

• 1/2 cup firmly packed tamarind pulp
• 1 tbsp vegetable oil
• 4 1/2 lbs lamb ribs
• 4 cups chicken stock
• 3/4 cup grated palm sugar or brown sugar
• 1/2 cup soy sauce
• 1/4 cup fish sauce
• 1 piece (2 inches) fresh ginger, thinly sliced
• 6 cloves garlic, unpeeled, bruised
• 3 stalks fresh lemongrass, trimmed and halved
• 1/2 cup firmly packed fresh Vietnamese mint leaves
• 1 None fresh long green chili pepper, thinly sliced
• 2 None limes, quartered

1. Place the tamarind pulp and 1/2 cup boiling water in a bowl; let stand for 15 mins. Strain the mixture through a fine sieve and discard the solids.
2. Preheat the oven to 325u0b0F.
3. Heat the oil in a large nonstick skillet on medium heat. Cook the ribs, in batches, for 3 mins on each side or until browned. Transfer to a large deep roasting pan.
4. Add the tamarind liquid, stock, sugar, sauces, ginger, garlic and lemongrass to the pan; cover with foil. Roast for 2 hours. Remove the foil and roast for a further 1 hour or until the meat is very tender and the sauce is reduced.
5. Transfer the ribs to a large bowl and the cooking liquid to a medium bowl. Cover the bowls with plastic wrap and refrigerate for 4 hours or until the fat has solidified.
6. Scoop off the solidified fat from the cooking liquid and discard it. Place 2 cups of the cooking liquid in a deep skillet (discard remaining liquid) on high heat. Add the ribs; cook for 10 mins, turning occasionally, until the sauce boils and reduces, and the ribs have heated through. Top with mint and chili pepper and serve with lime.

tamarind pulp, vegetable oil, lamb ribs, chicken stock, sugar, soy sauce, fish sauce, fresh ginger, garlic, fresh vietnamese, green chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/36076 (may not work)