This is a great recipe for get-togethers. Serves 1 or 2 hungry persons. This is the perfect recipe to try out on your new barbeque grill, whether it is gas or charcoal. Of course, everyone knows that real BBQ has to be cooked on a charcoal grill! :)
2 1/2 pounds pork backrib- 1/4 cup oil
- 1 cup onion -- minced
- 3 cups chicken broth
- 1 tablespoon coriander seed -- finly crushed
- salt, pepper
- chili oil
- 1 6 1/2 ounce can roasted shelled peanuts
- 1 eggplant -- cubed
- juice 1/2 lemon
- steamed carrots and green beans
- 2 teaspoons paprika
Preparation:
- Quick sear ribs till brown.
- Heat 3 tbls oil in large pot.
- Saute onion and garlicuntil tender.
- Add chicken broth and coriander seeds.
- Season to taste withsalt,pepper, chili oil.
- bring to boil.
- Add ribs, then simmer covered, 1 hour or until ribs are tender.
- Place peanuts in blender with remaining 1 tbls oil.
- Blend until finelyground.
- Add toribs along with eggplant, lemon juice and paprika.
- Simmer until eggplant is tender stirring occasionally.
- Adjust salt and pepper to taste.
- Add green beans and carrots before serving or serve vegetables alongside withstew.
Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts. - Stir into sauce after eggplant is cooked.
Be prepared to fight off friends, family and neighbors! For an added kick, try this with one of these tasty Indian recipes. You'll have more friends than you can shake off!
