Lamb rib platter


700 grams lam rib

1 bunch dried red chilies

1/2 onion

2 green peppers

1 black cardamom

1 piece ginger

1/2 teaspoon black pepper

2 tablespoon vegetable oil

1 teaspoon salt

2 tablespoons soy sauce


1. Dice the onion, slice the green peppers on the bias


2. Slice the dried red chilies and ginger


3. Cut the lamb rib into chunks


4. Drop the lamb rib in a stew pan, pour some cold water in the stew pan, heat the stew pan over high heat, bring to a boil, boil for 5 minutes, take out the lam rib, rinse with cold water, drain


5. Heat a skillet over high heat, pour vegetable oil in the skillet, heat the oil until shimmering, drop the lamb rib in the skillet, stir until even


6. Pour soy sauce in the skillet, stir until even


7. Add dried red chilies, black cardamom, ginger, and black peppers in the skillet, stir until even


8. Stir until fragrant


9. Pour some water in the skillet, bring to a boil, turn down to low heat, stew for 40 minutes


10. Season with salt, drop the green peppers and onion in the skillet, stir until fragrant


11. Turn up to high heat, thicken the soup


12. Once thickened, serve