Mutton Ribs by Chef Arty Lakhani, H&S Chef Of The Month
H&S Chef Of The Month
Chef Arty Lakhani
Nationality: Kenyan
Interview With H&S Magazine
Who Is Arty Lakhani?
I have been in the catering Industry for the last 30 years.
In my career, I have come across a lot of challenges that has made me who I am today. Throughout my career I have taken on numerous roles which include, being a Sous Chef, Head Chef, Training and Development Manager and now the Executive Chef of Taste of China.
Type Of Cuisine?
Chinese Cuisine, “The Challenge”.
What Inspired You To Become A Chef?
From a very young age, I followed my mum around the kitchen, getting under her feet, asking lots of questions and wanting to know all about the way she cooked.
Then I started experimenting with different ingredients and techniques.
Loved watching my family enjoy meals that I would make. Seeing their satisfaction was priceless. Since then, I knew I wanted to be “a chef”.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
Finding an alternative packaging solution for our takeaways and deliveries.
What’s Your Biggest Achievement In The Culinary Industry?
Working hard towards achieving a goal of satisfying our customers and being rewarded as one of the best Indo-Chinese restaurants.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
The Ingredients are the key to any successful creation.
Recipe Of The Week: Mutton Ribs
Ingredients:
• 1 pound mutton spareribs, cut into 3 inch pieces
• 1 Tbsp vegetable oil
• inch piece fresh ginger root, sliced
• 5 green onions 3 cut into 2-inch pieces, rest to be used as final flavouring and garnish so roll cut into small pieces
• 2 cups water
• 1 ½ Tbsp soy sauce
• 1 teaspoon white sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Chilli to taste
Preparation:
Boil 2 cups of water in a pot, then add the spareribs, ginger and 3 onions, add a little seasoning, then cook uncovered until ribs are tender and flavourful. Drain in a colander and set aside to cool. Heat the vegetable oil in a wok over high heat. Stir in the rest of the ginger, green onions, then cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in, soy sauce, add sugar. Season with salt, pepper and chilli to taste. Toss the ribs until ingredients are well mixed (add a little water if needed). The ribs are ready to serve
Plating
Place ribs in a serving dish and garnish with green onions on top. Serve hot with fried rice.
