The Black Kats Lamb Rib Stew Recipe

How to make it

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• Prepare:
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• Place large stew pot on stove
• wash slabs of ribs and on a large cutting board separate ribs from each other with sharp butcher's knife
• when done pick 4 nice ones with bone and put aside
• cut the fat off remaining and carefully cut meat off remaining bones
• they will be different shapes but cut into approximately same size
• Heat the stew pot to med-high and put just the first 4 bones in using wooden long-handled spoon to swirl around
• add meat
• add garlic
• stir while cooking about 8 minutes
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• add:
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• kosher salt about 3 small pinches
• fresh ground black pepper and pulling tyme from stems add and stir
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• in 2 cups warm water stir in gravy mix
• alternately add water mixture and wondra to make roux
• stir in madiera (optional)
• add veggies and stir
• add olives
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• bring to low boil
• lower to simmer
• carefully taste to adjust seasoning
• cook half covered until meat and veggies are fork tender
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• OPTIONAL:
• refrigerate at least 4 hours; overnight is best
• skim off excess fat reheat on simmer and serve with hot flakey biscuits or rolls and perhaps a salad of young greens.
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• le chat noir asks that you enjoy!