A fun take on a Thai classic
You will need:
+/- 1.5kg lamb ribs, trimmed and sliced into individual ribs
½ tub Dr Broth Ginger Chilli Bone Broth (375ml)
1 cup sliced leeks
1 cup chopped tomato
1 cup sliced mushrooms
1 tbls Thai curry paste
1 can coconut milk (always check ingredients)
Salt, olive oil, juice of 1 lime
2 handful of baby spinach
½ cup sliced spring onion
In a medium sized, thick bottomed saucepan on the top of the stove, get your pan hot, season your ribs with salt, and fry them in a splash of olive oil until brown take out the pan and set aside.
Add a splash of olive oil and fry your curry paste for a few minutes then add a little more olive oil if necessary and stir in the mushrooms.
When the mushrooms have a little colour, add the leeks and tomatoes, a pinch of salt, and cook for a few minutes.
Put the ribs back in, add the Dr Broth bone broth and add the coconut milk.
Bring to a gentle simmer, cover with a lid, and leave to simmer for an hour and a half.
Check the ribs are soft, then stir in the lime juice, spinach and spring onion.
Serve with on a bed of more baby spinach for a keto friendly meal or with your favourite noodles or rice
© 2020 Dr Broth CC. All rights Reserved.