Cardamom lamb ribs, mango-cashew rice and red onions

Name: Cardamom lamb ribs, mango-cashew rice and red onions
Yield: For 6–8 as a main course
Ingredients: 12 green cardamom pods, smashed in mortar and pestle; 1 carrot, thickly sliced; ¼ tsp coarsely ground black pepper; 1 cinnamon stick; 2 red onions, halved; 2 kg (4½ lb.) lamb ribs; ½ tsp finely grated lemon zest; ½ green chilli, chopped; 4 tbsp lemon juice; 2 spring onions (scallions), thinly sliced; 100 g (3½ oz./⅔ cup) cashews, toasted and roughly chopped; 1 mango, peeled, flesh removed and diced; 2 spring onions (scallions), thinly sliced; 400 g (14 oz./2¾ cups) red Camargue rice; 1 tsp cumin seeds, toasted; 4 tbsp agave syrup (or use honey or maple syrup); 4 tbsp agave syrup (or use honey or maple syrup); 85 ml (⅓ cup) vinegar (any type will work); 4 tbsp agave syrup (or use honey or maple syrup); ½ vanilla pod (bean), slit lengthways; ½ vanilla pod (bean), slit lengthways

Preparation info

For
6–8
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Lamb ribs may not be as well known as pork or beef ribs, but they are absolutely delicious. They’re a little fatty, but pre-cooking, by simmering, helps to remove some of this fat. This is definitely a family or friends meal – there’s nothing at all fancy here.

Ingredients

2 kg (4½ lb.) lamb ribs
2 red onions, halved

Main course
Gluten-free

Method

Place the ribs in your largest pan, cut to fit. Thickly slice one of the onions and put it in the pan with the carrot, 10 cardamom pods, the cinnamon stick, black pepper, vanilla pod (bean), vinegar and 2 teaspoons of salt. Cover with cold water and slowly bring to the boil. Place a cartouche on top, cover with a tight-fitting lid and simmer for 2 hours.

Leave the ribs to cool in the st