Lamb Riblets with Curry (Starving Student)

 

As a starving student, breast of lamb was often as low as ten cents a pound. You can imagine I worked on ways to make my meager funds fed me. I confess I even poached deer in the hills of Malibu, ate the local rabbits despite warning from the health department. Inexpensive lamb was a real treat. My roommates also ate with relish.

2-3 pounds lamb riblets 

1 Large yellow onion
1 carrot
1 stalk of celery
1 small can tomato paste 

1 cup sherry
1⁄2 teaspoon curry powder 

1/8 teaspoon cumin

3 cloves of crushed garlic

Pinch of dry parsley

1⁄2 teaspoon ground coriander

Bay Leaves

2 cups beef stock (Chicken Stock)

Bring a large pot of water to a high boil. Boil riblets for 4 minutes to remove excess fat. Drain and pat dry. Broil riblets 10 minutes with cut up vegetables turning as necessary to give color and flavor to  the meat. Process the vegetables in a food processor. Add to stock pot along with lamb riblets, beef stock, sherry, tomato paste, bay leaves, pepper, coriander, cumin, curry powder and garlic. Cover and cook 1 hour on low. Remove lid; cook another hour until almost fall off the bone tender.  Spoon out meat with a slotted spoon. Spoon off excess oil on top. Bring to high heat to thicken stirring to prevent burning. (Optional thickened with flour.) Taste and correct seasoning.

Fish out and discard bay leaves. Serve over wide noodles.