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Ingredients
- 2 1/2 lb Pork backrib
- 1/4 c. Oil
- 1 c. Onion, chopped
- 3 c. Chicken broth
- 1 Tbsp. Coriander seed, finly crushed Salt, pepper Chili oil
- 1 x 6 1/2 oz roasted shelled peanuts
- 1 x Eggplant, cubed Juice 1/2 lemon Steamed carrots and green beans
- 2 tsp Paprika
Directions
- Broil ribs until brown. Heat 3 tbls oil in large pot. Saute/fry onion and garlic till tender. Add in chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add in ribs, then simmer covered, 1 hour or possibly till ribs are tender.
- Place peanuts in blender with remaining 1 tbls oil. Blend till finely grnd. Add in toribs along with eggplant, lemon juice and paprika. Simmer till eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add in green beans and carrots before serving or possibly serve vegetables alongside with stew.
- Note: 1/2 c. creamy peanut butter may be substituted for roasted peanuts.
- Stir into sauce after eggplant is cooked.
- NOTES : Eggplant simmers along with the ribs, and beans and carrots are either cooked with the meat or possibly on the side. All you need to turn this in to asubstantial meal is steammed rice and/or possibly French bread.
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