★★★★☆ 711 Reviews

Lamb ribs in sweet apricot sauce

Lamb ribs in sweet dried apricot sauce, Past plums and dehydrated pineapple garnish infused all in saffron and mace ..

 I want you to know a little about the mace and its importance in this recipe.  In the first photo after the cover photos, you have the image of what the mace is.  The mace is the membrane that covers the nutmeg and is located under the bulb.  That is, there is a bulb that is the fruit and underneath is this membrane that covers the seed that is nutmeg.  

Well, this membrane contains incredibly exquisite aromatics and much better than that of the same childhood.  This membrane is usually dried and sold dry and also in ground beats such as paprika cans.  It is much more expensive than most spices, but I can assure you that it is a delicacy thanks to its aromas.

 One of the best recipes that have come out of my stove.  A very meticulous elaboration and well calculated so that everything goes out in its point, starting with the ribs that come off the bone with an exquisite very aromatic sauce, thanks to the mace and saffron without breaking the balance between the other ingredients and that each one  they remain intact their flavor ..


 1 rack of non-suckling lamb of one kilo 400 grams chopped.
 2 medium purple onions.
 4 coarse garlic cloves.
 1 medium bay leaf.
 120 grams of dehydrated pineapples.
 150 grams of dried apricots.
 150 g, prunes without bones.
 1 heaped teaspoon of ras el hanout own or commercial mix.
 1/4 and a pinch of a teaspoon of granulated black pepper
 10 strands of saffron lightly toasted and chopped.
 1/4 of a small teaspoon of mace.
 Fine sea salt the necessary.
 Extra virgin olive oil the necessary.
 650 ml  Natural homemade meat broth.


 First, we put a medium pressure cooker on the fire with a drizzle of olive oil, the four whole and snapped teeth, the bay leaf and aromatize the oil for a few seconds.

 Next, we add the pieces of ribs previously sprinkled with salt, the sprig of granulated black pepper and seal the ribs for four minutes stirring once in a while.

 Meanwhile, we peel the two onions, cut them in thick julienne and reserve.

 After four minutes, we remove the ribs and reserve at a source.

 In the same games of the ribs.

 add the onions and remove the bay leaf.

 Next, stir and sauté for about four minutes stirring occasionally.

 After four minutes, add the chopped saffron, the mace, a splash of water and let infuse for a couple of minutes.

 After a couple of minutes, add the pieces of ribs again.

 Next, we add a little salt, a glass of meat broth, the ras the hanout and the quarter of the teaspoon of ground black pepper and stir a little so that the spices are linked with the meat.

 Then, we cover without closing completely and let cook for about three minutes stirring once in a while.

 After three minutes, we add the rest of the broth and wiggle so that the stir-fry is lifted from the bottom of the pot and they do not stick together.

 Next, we put on the meat 50 grams of the 150 grams, of dried apricots, 50 grams, of the 150 grams, prunes and pineapple on top.  The dried apricots and plums are going to be undone in the stew to create the sauce and the pineapples are left intact and caramelized as can be seen in the photos.

 Next, we close the pot and when the valve starts to turn, we lower the heat to medium heat and let it cook for twenty minutes.

 After twenty minutes, remove the pot from the heat, decompress and open it.

 At this point, we are going to do the following even if there are no photos of the steps, because it distracts me by explaining to a couple of neighbors who want to know how to make this recipe.  Once the pot is open, we take a skimmer, remove the pieces of ribs and pineapples and reserve in a bowl.

 Then, we put the pot on the fire only with the sauce and add the rest of dried apricots and prunes and let it reduce for about three minutes over low heat and ready.


 As the first plums and dried apricots disappear from the stew and that is what the sauce has made us, we add the rest of the plums and dried apricots in the reduction so that they remain whole and visible on the plate at the time of serving.