Main courses
Pumpkin vegetable stew with dill and roasted ribs with chili
Ingredients
50 dkg
planed pumpkin
1
smaller onions
small bouquet
dill
to taste
oil
to taste
vinegar
2 tablespoons
flour
1 dl
Mizo milk (2.8%) + little to garnish
1 dl
Mizo sour cream (20%) + little to garnish
to taste
salt
to taste
sugar
1 kg
pig-sided
to taste
salt
to taste
freshly ground black pepper
8 cloves
garlic
1
chillies cut into thin rings
2 tablespoons
grape seed oil
1 teaspoon
smoked, ground red pepper
Instructions:
For the vegetable stew, chop the onion and the dill. Wash the sliced pumpkin, then squeeze the moisture out of it. Fry 2/3 of the dill with the onion in a little vegetable oil. Add 1 tablespoon sugar, 1/2 tablespoon salt and vinegar, and finally add the pumpkin. Add some milk and sour cream and sauté for a few minutes (making sure it does not burn). Pour enough water and milk on it to cover the vegetables and mix well. Cook for 15 minutes under a dish lid, stirring several times. After a quarter of an hour add the remaining dill. Finally, mix in the sour cream, the milk and the flour and dissolve it in the vegetable stew. If necessary, season it to your taste.
For the ribs, cut the meat into 2 bones wide pieces, then thoroughly salt and pepper them. Place the meat in a baking bag, the bag in a baking tray and sprinkle the garlic cloves, cut in half, between the pieces of meat. Bake in a oven preheated to 180 degrees for 70-90 minutes until the meat is soft.
In the meantime mix the grape seed oil with the red pepper and chilli and set it aside.
Once the food is ready, serve the vegetable stew in plates, put the ribs on it and sprinkle it with the chili oil.