This is a classic dish that s inspired by a traditional Rajasthani dish called Laal Maas that translates to “red meat curry”.
Ingredients
For the beef
- 2kg Beef Short rib
- 400ml coconut cream
- 500ml water
- 10g salt
For the sauce
- 100ml Canola oil
- 4 onions, diced
- 50g ginger
- 50g garlic-made into paste
- 100g whole cashews
- 10g chilli powder
- 10g turmeric
For the spice mix
(alternatively if you want to skip this step you can purchase a garam masala blend and store bought red chilli paste or crushed red chillis)
- 10g cumin seeds
- 10g coriander seeds
- 10g whole cardamom
- 7g cloves
- 2 dried bay leaves
- 1 cinnamon stick
- 100g whole dried chilli – rehydrated and pureed
Garnish
- Pickled daikon slices to serve. Service with rice on the side (optional).
Serves 4
Prep and cook time: 4-5 hours
Method
Beef
- Preheat oven to 140°C. Combine coconut cream, water and salt and cover beef in a baking tray. for 4-5 hours or until tender and the bones can be removed easily.
- Remove beef from Coconut cream mixture after cooking. Roast on a clean baking sheet at 200°C for 5 minutes. Carve and serve sauce on top of the beef.
Spices
- Toast all spices for the spice mix together until the aroma comes out. Grind all together in a spice grinder to a fine powder.
Sauce
- Preheat a sauce pan with the oil. Add onions and caramelise until golden. Add cashews, ginger and garlic paste and cook for 5 minutes. Add chilli powder and turmeric and cook for a further 2 minutes. Add in the spice mix made earlier and chilli puree and cook for a further 5 minutes. Blend with a stick blender very quickly to keep a slightly chunky texture.
- Serve with rice on the side- optional.
