Pork Ribs in Lentils

It's been a while since I did a recipe that isn't a curry, so here is a nice daal - I mean lentil casserole - with pork ribs I did a week or so ago.

This was a good few-days-to-go-to-payday meal which everyone should have available.

Ingredients

rack of pork ribs
IMO bacon ribs are too salty but each to their own

some veg
End of the month type veg. In this case I used an onion, celery, carrots, green beans, a courgette & a small pkt cherry toms. Use whatever you have available.

2 tsp coriander seeds
3 allspice seeds
1 tbsp paprika
2 tsp tarragon
half a chilli



About 200g green lentils
1 tsp (ish) Marmite


Method

To be honest, to call this a method is a bit of an exaggeration.

Gently fry the onion/celery/carrot in olive oil with a touch of butter for about 5 mins or until opaque in an ovenproof pan. Remember that the longer you fry for without burning, the nicer the sweet undertone will be.



Meanwhile, crush the coriander & allspice seeds, not grind, you want bits rather than powder. Add to the pan and stir for about 1 min.

Now add the ribs, remaining veg & lentils to the pan.





Cover with water & the Marmite and bring to a gentle simmer.

Put in the oven at a low heat (140-150°C) for about 3-4 hours. Longer & slower the better. Check occasionally that it is not dry, if need be, seal with foil or top up with boiling water.

When cooked, it will be mush and the bones should just come out clean.





Mine lasted two nights, despite extra servings.

Enjoy ;-)

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Creamy Lamb Curry

Making a curry for children can be hard. I want it to be spicy, but my 2 year old doesn't like that.

This recipe uses yoghurt to make a mild yet flavoursome sauce.

I've used a 850g piece of shoulder with bone in that I attempted to butcher into small pieces.




To this I've added grated ginger & garlic. I love strong flavour of both so I've used quite a bit; about 6 cloves. Reduce if you prefer a milder flavour.



This is mixed with about 3/4 of a 500g natural yoghurt & a teaspoon of chilli powder and worked into the meat.

Leave to marinade as long as possible.




In the meantime, the rest can be prepped. For veg, as usual, whatever is available can be used. I've chopped carrot, celery & courgette.




For spices, grind up a couple is sticks of cinnamon, the seeds from about 10 green cardamom pods & 2 black ones, 1 tsp cumin seeds and 2 tsp coriander seeds.




Heat a strong pan and add some nut oil. Throw the ground spices in first & stir fry for about a minute.

Then add a chopped onion and fry until opaque. Then add the rest of the veg and fry for a further couple of mins.





Add the meat in the marinade and stir well. When the liquid is simmering, turn the heat down & cover. Leave for at least 45 mins, give it the last 10 mins uncovered with the heat slightly higher.

Garnish with fresh coriander & homemade Garam Masala.





Enjoy!!




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