Ingredients (serves 6)

1kg lamb spare ribs

6 cups rice

Salt, pepper, turmeric, oil to taste

3 tbsp caramelized onions

2 tbsp ground black cumin

1 tbsp cinnamon

Directions:

Sprinkle the spare ribs with salt and pepper. Add the oil and turmeric to a large saucepan and allow the oil to bubble. Place the lamb ribs fatty side down in the pan.

Bring a large pan of water and some salt to the boil. Put the washed rice in the pan and allow to boil for a few minutes until tender on the outside. Drain the half-cooked rice. Add a layer of rice over the ribs and sprinkle with cinnamon and cumin. Continue to layer the rice with the spices until all the rice is used.

Cover the lid of the pan with a terry towel, place on the pan and steam the rice for two hours over a low heat until the lamb ribs are cooked.

Serve the rice on a dish and place the crispy ribs over the top.

Bon appetit!