This is a classic dish that s inspired by a traditional Rajasthani dish called Laal Maas that translates to “red meat curry”.
For the beef
2kg Beef Short rib
400ml coconut cream
For the sauce
100ml Canola oil
4 onions, diced
50g garlic-made into paste
100g whole cashews
10g chilli powder
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
2 dried bay leaves
1 cinnamon stick
100g whole dried chilli – rehydrated and pureed
Pickled daikon slices to serve. Service with rice on the side (optional).
Prep and cook time: 4-5 hours
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.
Toast all spices for the spice mix together until the aroma comes out. Grind all together in a spice grinder to a fine powder.
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.