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Cumin and Coriander Spiced Lamb Ribs

Lamb Ribs
Cumin and Coriander Spiced Lamb Ribs

Recipe by: Boitumelo Mogoai

1 rack of ribs (cleaned)
1 tsp cumin seeds
1 tsp coriander seeds
½ cup strawberry jam
1 cups tomato sauce
2 tbsp mustard
3 brown sugar
3 tbsp red wine vinegar
½ cup water
1 tsp smoked paprika
1 tsp ground coriander
½ tsp ground cumin
1 tsp dried mint
½ cup plain yoghurt
1 tbsp fresh mint
1 tbsp lemon juice
½ tsp cardamom (crushed)
salt and pepper to taste
Preheat the oven to 180C.
In a small bowl, mix smoked paprika, ground coriander, ground cumin and dried mint. Cover your ribs in this spice mix and marinade overnight or for at least 8 hours.
In a medium saucepan, add the whole cumin and whole coriander. Toast these for about a minute before adding the strawberry jam, tomato sauce, mustard, brown sugar, red wine vinegar and water. Season the sauce with salt and pepper. 
Cook the sauce on medium heat until reduced and thickened but still pourable.
Place your marinated ribs, meaty side down, in foil (shiny side on the inside) and bake in the oven for 1 hour and 20 minutes.
After the hour, remove the foil and brush the ribs with the sauce on both side and turn to the oven but on the last rack. Cook these for another 30 minutes basting the ribs every 10 minutes.
During this time, combine the ingredients for the dressing in a small bowl.
Take the ribs out of the oven and enjoy.
Serve the ribs with potato wedges and a green salad.
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