The vast geography of Patagonia, its immigrant and native peoples have permeated this land at the end of the world with delicious flavours. We have chosen Cognac Lamb Ribs as an example of its varied cuisine. For more recipes and information about Patagonia, visit www.patagonia-argentina.com. Cognac Lamb Ribs Serves 6 Ingredients: - 6 lamb ribs - 3 tbsp oil - 1 onion chopped - 50g butter - 2 carrots - 2 tbsp tomato ketchup - 100g champignons or wetted dry fungi - salt and pepper - 1 cube vegetable stock - 1 small glass cognac - 1kg sweet potatoes - water Preparation: Season the ribs and coat them in the butter and oil, then put to one side. Add sliced carrots and the onion to the oil. Put the ribs back in, along with the ketchup, the fungi or champignons and the vegetable stock. Add water to cover and cook until the meat is tender. Add the cognac and bring to the boil for a couple of minutes. Serve with baked sweet potatoes.