BEEF SHORT RIB & SWEET POTATO MASSAMAN CURRY

PREP 30 MINS. COOK 4-8 HOURS

INGREDIENTS

• ½ head garlic, skins

• 1 red onion, skin on

• 1 tbs coriander seeds

• 3 tsp cumin seeds

• 1 tsp black peppercorns

• 4 cloves

• 1 stick cinnamon, snapped in half

• 2 cardamom pods

• 1 dried chilli (or more or less)

• ½ tsp ground turmeric

• ½ cup roasted peanuts

• 1 stalk lemongrass, white part only, roughly chopped

• 5cm knob of ginger or galangal, skin peeled

• 1 tbs coconut oil

• 2kg Australian beef short ribs or Asado ribs

• 1 x 275ml can coconut milk

• 1/3 cup coconut sugar

• 1 tbs tamarind puree

• 1 ½ cups coconut water

• Fish sauce, to season

• Fresh coriander, to garnish

METHOD

1 Place garlic half head and red onion, with the skin on, directly on individual, small gas burners on low heat, allowing skins to blacken. Turn every few minutes, ensuring all sides are blackened evenly. Cook garlic for about 5–7 mins and onion for 10–12. Remove and allow to cool before peeling back skin revealing softened, sweet garlic and onion. Roughly chop and set aside. Alternatively, you can skip this and roughly chop raw onion and garlic for less sweet result.

2 While garlic and onion cooking put coriander and cumin seed, black peppercorns, cloves, snapped cinnamon stick, cardamom and dried chilli into small, heavy based frying pan on low heat, allowing spices to toast for about 5–10 mins or until fragrant.

3 Remove spices from pan and allow to cool in mortar and pestle or spice grinder. When cool, grind to fine powder, stir in ground turmeric.

4 Put garlic, onion, roasted peanuts, chopped lemongrass, ginger or galangal and spice powder into small processor and blend until smooth.

5 If using slow cooker, add coconut oil to pot over gas stovetop or in large fry pan and fry off ribs on both sides until golden and caramelised. Set aside. Add curry paste to pan and fry off in the remaining beef fat until lightly golden or 2–3 mins.

6 Add coconut milk and bring to simmer, then add tamarind, coconut sugar, coconut water, mix well to combine and bring back to simmering. Add ribs to mix and put in slow cooker on low for about 8 hours. Alternatively, cook on stove top on low for 4 hours, topping up with water when needed.

7 When curry ready to serve, season with bit of fish sauce and garnish with fresh coriander. Can serve with brown rice or quinoa, or cauliflower rice.

TIPS

• Add 5-10 dried chillies if you prefer extra heat.

• If short on time, use a good quality massaman curry paste instead. Look for one without added preservatives, additives or loads of sugar and veg oil.