pan-cooked lamb ribs seasoned with Bab Al Hara Lamb Mandi Seasoning and served alongside creamy mashed potatoes and tender green beans. Rich, aromatic and full of authentic Yemeni-inspired flavour, this comforting meal is made simple with our all-in-one seasoning blend. No additional salt or seasoning is required.
- Portion of lamb ribs
- 1 Table spoon of olive oil
- 2 tablespoons Bab Al Hara Lamb Mandi Seasoning
- A few large potatoes
- 50 gram of butter
- Splash of milk
- Asperges
- Fresh parsley for garnish
Method
- 1. Generously coat the lamb ribs with Bab Al Hara Lamb Mandi Seasoning.
2. For best results, marinate for at least 30 minutes or overnight in a sealed container.
3. Cook the lamb ribs until tender and caramelised, basting occasionally with their natural juices.
4. Meanwhile, boil the potatoes until soft and drain well.
5. Mash with butter and a splash of milk until smooth and creamy.
6. Steam or boil the asperges beans until tender.
7. Serve the lamb ribs over a bed of mashed potatoes with green on the side.
8. Garnish with fresh parsley and serve immediately.
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