This recipe is one I have created using Hunza spices.  In Hunza it is not often we have ribs such as in this recipe, because they are too expensive, and take a lot of fuel to cook on our small stoves.

Slow cooked lamb ribs ribs can be cooked in the oven, pressure cooker or as I have done here for 3 hours in a slow cooker.  By using the slow cooker the meat will fall off the bone and the flavours will penetrate the meat especially if you have marinated it overnight.

Remember in Hunza we cook with love, this means we cook with our hearts so measurements are not important, so if you like ginger more than garlic you can put more in, if you don’t like coriander substitute with parsley or a herb you do like.

10 mins to prepare

2 to 12 hours marination

3 hours slow cooking  (1 1/2 hours  in oven @150)

grinder or food processor

slow cooker

measuring spoons, measuring cups

bowl, cutting board and knife

1.5 KG Baqta Chaap (lamb) Ribs

2 limes,  juice and pulp

2 Shekamisho Ghashu (spring Onions, Shallots)

5 cm fresh Shinor (ginger) root

4 cloves of fresh  Bukpa (garlic)

1/2 teaspoon Afareen (Himalayan rock salt)

1/2 teaspoon black pepper

3 stems of lemongrass

6 Thoon  (coriander) roots, leaves and steams …save some leaf for serving

good bunch of Podina (mint)

1/2 cup Zhuway Haneeya Dell (apricot oil)  or olive oil

Finely cut up lemongrass to about 1cm pieces,  cut shallots to 1 cm lengths using green stems also.

roughly chop mint and coriander

Place all ingredients, except coriander leaf for serving, into your blender/food processor and blend until a smooth paste.

Pour most of the herb paste over the ribs, reserving around 2 tablespoons for serving.

Rub the mixture over the ribs and set aside for at least 2 hours or refrigerate overnight.

Place marinated ribs into slow cooker.

Cook for 3 hours.

Serve over rice, spoon pan juices over the ribs allowing rice to soak up excess,  sprinkle reserved fresh marinade over ribs, and coriander leaves  on top.  Serve hot.    Enjoy!