Ribs and Aubergine in Peanut Sauce

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 cups chicken or 3 cups beef stock
• 1 lemon, juice of
• 1 tablespoon ground coriander
• salt and black pepper, to taste
• paprika and cayenne pepper, to taste
• 3 -4 lbs beef short ribs or 3 -4 lbs pork spareribs
• 1 aubergine, peeled and cubed (eggplant)
• 2 carrots, chopped
• 1 cup peanut butter
• sufficient oil (for frying)

1. Heat the oil in a large casserole or dutch oven then fry the onion and garlic until the onion is tender.
2. Add the stock, lemon juice and spices then add the ribs, cover the pot and reduce the heat.
3. Simmer for one to two hours or until the ribs are nearly cooked.
4. Add the vegetables, stir to mix, then continue to simmer for an additional 20 minutes.
5. Add the peanut butter at this point and mix to a smooth paste in the stock.
6. Cover and continue to simmer on low heat until the vegetables are tender and the meat is done.
7. Serve with Ugali or rice.

onion, garlic, chicken, lemon, ground coriander, salt, paprika, pork spareribs, aubergine, carrots, peanut butter, sufficient oil

Taken from www.food.com/recipe/ribs-and-aubergine-in-peanut-sauce-455568 (may not work)