Braised Lamb Back Ribs with Moroccan Spices and Tomato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb back ribs slowly braised in a rich tomato sauce with warm Moroccan spices for a deeply aromatic dish. This African-inspired lamb recipe, ready in about 140 minutes, pairs lamb back ribs, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 African cuisine 590 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 3 lbs lamb back ribs and brown on all sides for about 6-8 minutes.
  2. Step 2: Remove ribs and add 1 diced large onion and 4 minced garlic cloves to the pot. Sauté for 4-5 minutes until softened and translucent.
  3. Step 3: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
  4. Step 4: Add 14 oz crushed tomatoes, 1 cup chicken broth, 1 tbsp salt, and 1 tsp black pepper, stirring to combine.
  5. Step 5: Return the ribs to the pot, cover, reduce heat to low, and simmer gently for 2 hours until the meat is tender and the sauce thickens.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving over couscous or rice.

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