Massaman Curry Short Ribs Recipes

MASSAMAN CURRY SHORT RIBS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
• Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
• Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
• Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

CURRIED SHORT RIBS - NONTRADITIONAL NIHARI

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pat short ribs and bone marrow dry with paper towels. Drizzle 1 tablespoon canola oil on top; season with salt and pepper.
• Preheat a Dutch oven over medium-high heat. Cook short ribs and bone marrow in batches until browned, 3 to 4 minutes per side. Transfer to a large plate, reserving melted beef fat in the Dutch oven.
• Heat 1/4 canola oil in the Dutch oven over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in tomato paste and ginger garlic paste; cook for 2 minutes. Stir in curry powder and paprika; cook for 2 minutes.
• Reduce heat to medium. Add flour to the onion mixture, stirring constantly. Pour in beef stock, stirring to break up any clumps that form. Add allspice berries and bay leaves. Return ribs and bone marrow to the Dutch oven, ensuring they are immersed in the stock. Bring to a boil; sprinkle garam masala over the top. Cover Dutch oven tightly.
• Bake in the preheated oven until meat falls off the bone when pulled with a fork, 3 1/2 to 4 hours. Garnish with lime wedges, cilantro, serrano peppers, and ginger.

THAI GAENG MASSAMAN BEEF & SWEET POTATO CURRY

Steps:

• Place all the curry paste ingredients in a food processor and blend until it forms a smooth mixture. Set aside.
• Heat the oil in a large wok. Toss the chopped beef in the cornflour, salt and pepper.
• Fry the beef chunks in hot oil for 5 mins on medium high heat until the exterior is browned.
• Once the beef has cooked, turn down the heat to medium low and add in the curry paste. Stir to coat the beef and let it cook for an additional 2-3 minutes.
• Add the beef stock and coconut milk. Stir and then cover with a lid while gently simmering on low heat for 1 hour 45 mins. Stir every so often and if the beef is starting to look dry add additional beef stock.
• After the 1 hour 45 mins, add in the sweet potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender. This is the perfect time to start cooking your rice!
• Once Thai Beef & Sweet Potato Curry is fully cooked remove from the heat and add lime juice, tamarind paste and brown sugar.
• Serve the Gaeng Massaman Curry with steamed rice topped with cilantro, chilies, wedge of lime, peanuts, lime leaf and fried onions.