Comfort Food: Slow-Cooked Coconut Beef Rib Curry
Ingredients
1 red onion, chopped3 garlic cloves, peeled
4cm piece of ginger, peeled
1 lemongrass stalk, white part only, finely sliced
6 coriander roots, scraped and cleaned
2 tablespoons water
1 long red chilli, roughly chopped
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
½ teaspoon ground turmeric
1 cardamom pod
1 cinnamon stick
1 star anise
1 tablespoon sea salt
2 tablespoons coconut oil
1kg beef short ribs
2 x 400ml cans of coconut milk
2 cups of water
8 small shallot onions, peeled
2 ½ tablespoons lime juice
100g baby spinach
½ cup roasted cashew nuts
coriander leaves, sliced green onions and lime wedges, to serve
Method
Place the red onion, garlic, ginger, lemongrass, coriander root, water and chilli in the bowl of a food processor and process until a paste forms. Add the spices to a bowl with the paste mixture and the salt and mix well.
Heat the oil in a large heavy-based saucepan over medium heat, add the beef ribs and cook for 4 minutes or until browned. Remove the ribs from the pan and set aside. Add the paste to the pan and fry for 3-4 minutes or until fragrant. Return the meat to the pan with the coconut milk and water. Bring to the boil, reduce heat to low and simmer, covered, for 2 hours. Add the onions and cook for a further hour uncovered or until the beef is tender and the onions have softened. Remove from the heat, add the lime juice and stir through the spinach leaves. Serve with extra lime wedges and topped with cashew nuts and herbs.
Serves 4.
Loved this? Try our Italian breakfast pizza.