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 Cuisines > Argentine cuisine > Search results

Cognac lamb ribs

Ingredients:
6 lamb ribs
3 oil spoons
1 onion
50 g. butter
2 carrots
2 spoons Ketchup sauce
100 g. champignons or wetted dry fungi
salt and pepper
1 cube vegetable broth
1 small cognacglass
1 kg. sweet potatoes
water

Directions:
Season the ribs and gild them in the butter and oil, and take them away. Use the same oil to proceed, slice and add the carrots and the onion. Put the ribs back in, along with the Ketchup sauce, the fungi or champignons and the broth. Add some water to cover and cook until the meat is tender. Add the cognac and let it all boil a couple of minutes. Serve with baked sweet potatoes.
 
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