Beef

Curried beef ribs with pomegranate lime sambal

Name: Curried beef ribs with pomegranate lime sambal recipe
Prep time: 20 min
Cook time: 380 min
Total time: 400 min
Yield: 6
Ingredients: 20.00 ml each whole fennel; 1 tsp black peppercorns, toasted; 14 dried Kashmiri chillies (from Indian food shops – substitute 2 tsp mild chilli powder), chopped; 125g ghee; 2.5kg beef short ribs, cut into individual ribs (makes about 6 ribs); 20.00 ml brown mustard seeds; 6 curry leaf sprigs; 2 onions, finely chopped; 40.00 ml finely grated ginger (we used Woolworths Macro); 4 garlic cloves, finely chopped; 100g grated fresh coconut (frozen from Indian food shops – substitute desiccated coconut); 200g date and tamarind chutney (from Indian food shops); 1l beef stock; 250ml coconut water; 200g fresh dates, pitted; Steamed basmati rice and lime halves, to serve; Seeds of 1 pomegranate; 100g grated fresh coconut, toasted; 1 bunch coriander, leaves picked, chopped; Finely grated zest and juice of 2 limes

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20m

6h 20m

Curried beef ribs with pomegranate lime sambal

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jun 01, 2018

Low and slow is the name of the game when it comes to this warming meaty dish.

1 tbs each whole fennel, coriander, cumin and celery seeds, toasted
1 tsp black peppercorns, toasted
14 dried Kashmiri chillies (from Indian food shops – substitute 2 tsp mild chilli powder), chopped
1/2 cup (125g) melted ghee
2.5kg beef short ribs, cut into individual ribs (makes about 6 ribs)
1 tbs brown mustard seeds
6 curry leaf sprigs
2 onions, finely chopped
2 tbs finely grated ginger (we used Woolworths Macro)
4 garlic cloves, finely chopped
100g grated fresh coconut (frozen from Indian food shops – substitute desiccated coconut)
200g date and tamarind chutney (from Indian food shops)
4 cups (1L) beef stock
1 cup (250ml) coconut water (substitute water)
200g fresh dates, pitted
Steamed basmati rice and lime halves, to serve

Pomegranate sambal

Seeds of 1 pomegranate
100g grated fresh coconut, toasted
1 bunch coriander, leaves picked, chopped
Finely grated zest and juice of 2 limes

Method

1.

Preheat the oven to 150°C/130°C fan-forced.
2.

Place toasted spices and Kashmiri chilli in a small food processor and whiz until finely ground. Reserve 1 tsp spice mixture for pomegranate sambal and remaining mixture for ribs.
3.

Heat 1/4 cup (60g) ghee in a flameproof roasting pan (large enough to fit all ribs) over high heat. Add ribs and cook, turning regularly, for 10 minutes or until evenly browned, then set aside.
4.

Clean pan and return to medium heat. Add mustard seeds, curry leaves and remaining 1/4 cup (60g) ghee, and cook, stirring regularly, for 1 minute or until seeds begin to pop. Using a slotted spoon, transfer half curry leaf mixture to drain on paper towel.
5.

Add onion, ginger and garlic to pan and cook, stirring regularly, for 5 minutes or until softened. Add coconut and reserved spice mixture for ribs, and cook, stirring constantly, for 2 minutes or until slightly toasted. Add chutney and cook, stirring constantly, for 3 minutes or until catching on bottom of pan. Add stock, coconut water and dates. Return ribs and bring to a simmer. Cover with baking paper, then enclose in foil. Roast, turning ribs halfway, for 6 hours or until meat is falling off the bone. Remove ribs, place pan over high heat and cook, stirring regularly, for 10-15 minutes or until sauce is reduced by half.
6.

For the sambal, combine all ingredients and reserved 1 tsp spice mixture in a bowl.
7.

When ready to serve, return ribs to pan and cook, stirring occasionally, for 5 minutes to warm through. Divide ribs among serving bowls and scatter with some sambal and reserved curry leaf mixture. Serve with rice, lime halves and remaining sambal.