BEEF SHORT RIB CURRY
This is a hot and spicy Durban-style curry. You can use any cut of stewing beef that you prefer.
Serves: 4-6
Preparation time: 20 minutes
Cooking time: approximately 1½ hours
♥ 45ml canola oil
♥ 2 sticks cinnamon
♥ 2 star anise
♥ 5ml fennel seeds
♥ 1 large onion, finely chopped
♥ 1 sprig curry leaves
♥ 4 cloves garlic, crushed
♥ 15ml grated fresh ginger
♥ 2ml ground turmeric
♥ 30-45ml hot Durban masala mix
♥ 10ml Kashmiri chilli powder
♥ 1kg beef short ribs, cut into pieces
♥ 1 × 410g can chopped tomatoes
♥ 1-3 green chillies, seeded and sliced
♥ 5ml garam masala
♥ fresh coriander and rice, to serve
1 Heat a saucepan over a medium heat. Add the oil and then add the whole spices. Cook for 2 minutes, then add the onion and sauté for 3 minutes. Add the curry leaves and cook for 2 minutes, then stir in the garlic and ginger and cook for 3 minutes.
2 Add the turmeric, masala and chilli powder. Cook for a few minutes, stirring until fragrant.
3 Add the meat to the saucepan and stir well. Add the tomatoes and then cover and simmer for 10 minutes. Add 500ml water and bring to the boil. Reduce the heat, cover and simmer for 1–1½ hours or until the meat is tender.
Add the fresh chillies and garam
