Dust the ribs with some of the salt, pepper and green chili pepper.
Cover the ribs with flour.
In a nonstick pan, heat the olive oil and sauté the ribs until they’re brown in both sides then set aside.
In the same pan add butter and corn flour and mix well, then add the lamb stock gradually while mixing to not make crumbles.
Add salt, pepper, green chili pepper and pomegranate molasses, mix well.
Add the cooking cream and stir then add the ribs and cover the pan and let to cook on low heat until perfection.
Meanwhile boil the pasta as written on the pack and drain well.
In the serving plate, make a neat flat swirl of pasta and top it with 2 ribs.
Garnish with green peas, mini corn, mini carrots and fresh coriander if desired and enjoy!