Spicy Thai Lamb Ribs

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

Method:

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

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