BEEF SHORT RIB MADRAS (SERVES 4-6)
WHAT YOU NEED
Ingredients:
55g ghee, clarified butter or 3 good tblsp vegetable oil
500g onions, peeled, diced
2 tsp or 12g sugar
6 fat cloves garlic, crushed or whizzed
60g or 2 fat inches ginger, grated or whizzed
1 packet of GREEN SAFFRON Madras Spice Mix (40g)
1 to 1.2 kg beef short ribs, about 5 in number, bone exposed, trimmed and cleaned really well
1 tin, 400ml tomatoes, chopped
1 tin, 400ml coconut milk
2 tsp, heaped of GREEN SAFFRON Garam Masala Spice Mix (optional, but recommended)
A good handful fresh coriander, finely chopped (stalks and all)
Juice of ½ fresh lime
HOW TO MAKE IT
- Turn on your oven to 140˚C
- Melt the ghee in a large casserole dish or heavy bottomed saucepan, then add the onions, sugar and fry on a medium heat until they’re a good golden-brown colour
- Add the garlic, ginger and GREEN SAFFRON Madras Spice Mix. Stir around for a couple of minutes to evenly coat all ingredients
- Turn up the heat, add the short ribs and stir around briefly to again coat
- Add the tomatoes and coconut milk to the pan then pop into the oven for about 3 hours or until the meat falls easily from the bone.
- Remove the ribs from the pot and set aside, keeping warm
- Skim the sauce of excess fat, reduce to desired consistency
- Turn off the heat, squeeze in the lime juice, throw in the fresh coriander, the GREEN SAFFRON Garam Masala, stir around to combine all the flavours
- Spoon generous amounts of sauce over the ribs to serve
Serving suggestion:
Serve with mounds of Green Saffron’s Indian Basmati rice and spiced banana riata.
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