Golden-browned mutton ribs are a homestyle dish from the Peruvian highlands. The ribs are simmered until tender, then pan-seared to develop a deeply browned, flavorful crust without covering the meat with a heavy sauce.
Print
Peruvian Golden Browned Mutton Ribs
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Tender mutton ribs simmered with garlic and cumin, then pan-seared until golden brown.
Ingredients
Nutrition
- Calories: 610
Ingredients
- 1 kg mutton ribs, cut into portions (2.2 lb)
- 1.5 liters water (6 cups)
- 20 g minced garlic (1 tablespoon)
- 5 g ground cumin (1 teaspoon)
- 30 ml vegetable oil (2 tablespoons)
- Salt to taste
- Ground black pepper to taste
Preparation
- Season the ribs with the garlic, cumin, salt, and black pepper. Let them rest for 15 minutes.
- Place the ribs in a pot, cover with the water, and simmer over medium heat for 45 to 55 minutes, or until tender. Drain and let the surface dry.
- Heat the oil in a wide skillet. Working in batches, brown the ribs for 3 to 4 minutes per side until an even crust forms.
- Remove from the heat and serve immediately with golden potatoes, cooked hominy, or a red onion salad.
Preparation Tips
- Dry the ribs thoroughly before browning to reduce splattering and improve the crust.
- Do not crowd the skillet, or the meat will steam instead of browning.
How to Serve
Serve the ribs hot with golden potatoes, cooked hominy, or Peruvian salsa criolla.
Frequently Asked Questions
Use mutton ribs cut into portions that include both meat and bone.
The initial cooking tenderizes the firm meat, while the final sear creates the characteristic golden crust.
Golden potatoes, cooked hominy, or Peruvian salsa criolla are traditional choices.
