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Lamb Ribs, Northern Style


Lamb Ribs, Northern Style
1/2 cup oil
1 pound lamb ribs, cut into two-inch pieces
1 clove garlic, sliced thin
1 Tablespoon whole cumin, crushed with end of cleaver handle
1 teaspoon coarse salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon whole fennel, crushed--with end of the cleaver handle
1 teaspoon chili sauce
1. Heat oil and fry lamb ribs until golden brown, constantly stirring them. Drain and cool for about half an hour, reserving the oil.
2. Mix garlic, cumin, salt, pepper, and fennel, then add the cornstarch and rub this mixture on all sides of the lamb ribs. Cover and refrigerate for an hour.
3. Take two tablespoons of the reserved oil, and heat, they fry ribs again, for about five minutes. Add half cup of water and continue to fry, stirring constantly, until all the water is either absorbed or evaporated; then serve.

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