Zutaten
- 6 pieces of meat ribs6 piece
- 1/2 cup of lemon juice0.5 cup
- 3 teaspoons of white vinegar3 teaspoon
- 1 teaspoon of coriander powder1 teaspoon
- 1 teaspoon of garlic powder1 teaspoon
- 3 tablespoons of olive oil3 tablespoon
- 1 teaspoon of curry1 teaspoon
- Salt and black pepper to taste0
- 1 teaspoon of oregano1 teaspoon
- 1 teaspoon of mixed spices1 teaspoon
- 1 teaspoon of cardamom1 teaspoon
- 200 grams of mushrooms200 gram
- 3 potatoes, diced3 piece
- 5 cloves of crushed garlic5 clove
- 1 onion, finely chopped1 piece
- 1 teaspoon of flour1 teaspoon
- 1 teaspoon of butter1 teaspoon
- 2 tablespoons of olive oil2 tablespoon
- 3 tablespoons of chopped parsley3 tablespoon
- 1 teaspoon of white pepper1 teaspoon
- 1 tablespoon of lemon juice1 tablespoon
- 1/4 cup of water0.3 cup
Schritte
- 1
In a bowl, mix all the spices, then add the lemon juice, vinegar, and olive oil, mix well and set aside.
5 MinutenBenötigte Werkzeuge:🍳Bowl - 2
Add the rib pieces to the spice marinade and mix well, then cover and refrigerate for 3 hours to absorb the marinade.
180 MinutenBenötigte Werkzeuge:🍳Bowl - 3
In a non-stick frying pan, fry the ribs in olive oil on both sides for 2 minutes.
2 MinutenBenötigte Werkzeuge:
Bratpfanne - 4
In a baking tray, place the rib pieces, add two tablespoons of olive oil, do not cover the tray, then place it in the oven on high heat for 40 minutes.
40 MinutenBenötigte Werkzeuge:
Ofen - 5
In a large non-stick frying pan over low heat, melt the butter, then add the olive oil, add the onion, garlic, salt, and pepper, and stir well until softened, add the mushrooms and stir well until golden, then increase the heat.
5 MinutenBenötigte Werkzeuge:
Bratpfanne - 6
Add a quarter cup of water, lemon juice, and parsley to the pan and let it boil.
5 Minuten - 7
Fry the potatoes in corn oil until golden.
5 MinutenBenötigte Werkzeuge:
Bratpfanne - 8
Place the ribs on a serving plate next to the potatoes, sprinkle with parsley, and serve the mushroom sauce in another dish.
5 Minuten
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

