Oven-Baked Lamb Ribs with Rice

Ingredients

• Lamb ribs or meat cuts, depending on what’s available
• 4 cups basmati rice, soaked in hot water for 20 minutes
• 1 kilo lamb ribs (from the butcher)
• 3 tomatoes, halved
• 3 onions, halved
• Potatoes as desired
• Salt
• Meat spices
• Marinade for the rib meat:
• A pinch of salt
• Black pepper
• A pinch of ground cumin
• Sweet red paprika (ground)
• A can of tomato paste
• Two tablespoons vegetable oil
• Preparing the rice:

Method

1. Place the rib meat in the tray with the marinade and ingredients and immerse them with two cups of water.
2. Put the tray in the oven for about one hour, watching until it is fully cooked and browned.
3. Put two tablespoons of oil in a pot over the heat and add the drained rice with a pinch of salt, a pinch of black pepper, and a pinch of meat spices.
4. Cover the rice with water; for each cup of rice use one and a half cups of water.
5. When the top of the rice begins to dry, add a piece of butter and a pinch of saffron coloring and leave it on low heat for half an hour before turning off the heat.
6. Place the rice in a serving dish and arrange the rib meat and its seasonings on top.
7. Note: You can serve the rice plain without added spices if you prefer.