• 2kgs beef short ribs on the bone
• 3 tablespoons curry powder
• 1 tsp Fenugreek seeds ground
• 2 tsp yellow mustard seeds ground
• 1 tsp Chili powder (or more depending on how spicy you want it)
• 1tsp dried thyme
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground cumin
• 2 tsp coriander powder
• 2 teaspoon ground turmeric
• 1 teaspoons smoked paprika
• 1 teaspoons ground allspice
• 2 tsp crushed Ginger
• 2 tsp crushed garlic
• 3 onions, peeled and diced
• 1.5lt beef stock
Method:
• Preheat the oven to 130°C
• Heat about 3 Tblsp oil in a heavy bottomed pan. When hot, brown the beef short ribs well on all sides and remove from the pan
• Add all the spices (except the thyme, black pepper and bay leaves) and cook for 2-3 minutes until fragrant
• Add the onion and cook until softened.
• Add garlic and ginger and cook for 1 minute.
• Add bay leaves, thyme, black pepper and stock and place the ribs back into the pot.
• Cover tightly with foil and then a tight fitting lid and place in the oven for 5 hours (or until meat is very tender and quite literally falls off the bone), turning once halfway through.
• Remove the meat from the sauce and set aside - keep warm
• On the stove top, boil the sauce to reduce and thicken.
• Add the meat back to the gravy and serve with rice, roti, or potatoes.
