Lamb ribs with cumin, fennel and Sichuan pepper

Ingredients

• 1 kg lamb ribs, cut into individual ribs
• 2 tbsp canola oil, plus extra to drizzle
• 1 long red chilli, roughly chopped
• 1 long green chilli, roughly chopped
• ½ onion, sliced
• 2 garlic cloves, roughly chopped
• 1-cm piece ginger, finely shredded
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp Sichuan peppercorns
• salt, to season
• 1 tbsp Shaoxing wine
• ½ tsp sugar
• coriander leaves, to serve

Instructions

1. Preheat the oven to 220°C.
2. Toss the lamb ribs in a little oil and place on a wire rack over a baking tray. Roast for about 30 minutes or until well browned, turning after 20 minutes.
3. Heat a wok over high heat. Add the oil, chilli, onion, garlic and ginger and toss until very fragrant. Reduce the heat to medium, add another drizzle of oil, then add the cumin seeds, fennel seeds and Sichuan peppercorns and cook until fragrant.
4. Add the lamb ribs to the wok and season well with salt, Shaoxing wine and sugar. Toss to coat, then remove from the wok and scatter over some coriander leaves to serve.

Photography by Danielle Abou Karam.

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