Cook
3h 35m
Ingredients
Method
Turn cooking mode on
Step 1
Blend the onion, coriander, mint, garlic, scotch bonnet, lime juice and salt into a vivid green paste.
1/2 Small onion
1 handful Fresh coriander
1 handful Fresh mint
4 Garlic cloves
1 Scotch bonnet
1 Lime juice
1 tsp Salt
Step 2
Coat the short ribs thoroughly with the green paste and leave to marinate overnight in the fridge. The longer the better.
4 Short ribs
Step 3
The next day, remove the short ribs from the fridge and season again generously with salt. (Do not discard the green seasoning).
Salt
Step 4
Heat coconut oil in a heavy pan over medium high heat. Brown the beef on all sides until deeply coloured, then remove and set aside.
2 tbsp Coconut oil
Step 5
In the same pan, add the cumin seeds and let them crackle for about 30 seconds.
1 tbsp Cumin seeds
Step 6
Add the sliced onions with a pinch of salt and cook slowly in the coconut oil until deeply softened and jammy. Don’t rush this.
2 Onions
Step 7
Add the minced garlic and ginger and any of the green seasoning that may have been leftover from the beef. Cook until fragrant.
10 Garlic cloves
1 Ginger
Step 8
Stir in the cinnamon stick, star anise and curry leaves, followed by the turmeric, garam masala, ground coriander and fenugreek powder. Let the spices bloom gently in the oil.
1 Cinnamon stick
2 Star anise
5 Curry leaves
1 tbsp Turmeric
2 tbsp Garam masala
1 tbsp Ground coriander
1 tbsp Fenugreek powder
Step 9
Add the tomato paste and chopped fresh tomatoes. If it’s looking a bit too dry, add a splash of water to loosen things up. Cook this down until it thickens and darkens, and the oil begins to separate slightly from the masala.
1 tbsp Tomato paste
4 Ripe tomatoes
Step 10
Return the ribs to the pan and cover well in the masala. Pour in enough chicken stock so that most of the meat is submerged.
Chicken stock
Step 11
Cover and place in the oven at 140°C for around 3½ hours, until the beef is collapsing and tender.
Step 12
Remove the short ribs and set aside. Place the sauce back over the heat and reduce until rich and glossy.
Step 13
Stir through the coconut milk and let it gently bubble for a few minutes so it thickens slightly without splitting.
400 ml Coconut milk
Step 14
Finish with a big squeeze of lime and taste for salt.
1 Lime
Step 15
Return the beef to the sauce and warm through for 5 minutes.
Step 16
Garnish with coriander.
Coriander
Step 17
Serve in the middle of the table with rice and let everyone pull the meat apart with a spoon.
Rice
For
4
M
I
4
Short ribs
For the green marinade
1/2
Small onion
1
handful
Fresh coriander, large
1
handful
Fresh mint, small
4
Garlic cloves
1
Scotch bonnet
1
Lime juice, juice of 1 lime
1
tsp
Salt
2
tbsp
Coconut oil
2
Onions, finely sliced
10
Garlic cloves, minced
1
Ginger, thumb-sized piece, minced
1
Cinnamon stick
2
Star anise
5
Curry leaves
1
tbsp
Cumin seeds
1
tbsp
Turmeric
2
tbsp
Garam masala
1
tbsp
Ground coriander
1
tbsp
Fenugreek powder
1
tbsp
Tomato paste
4
Ripe tomatoes, chopped
Chicken stock, good quality, enough to mostly submerge the beef
400
ml
Coconut milk
1
Lime, big squeeze
Salt, to taste
Rice, to serve
Coriander, to garnish
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Made it?
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Pieter W
7 days ago
These recipes make it so easy to eat healthy! I tweek the ingredients so it properly fuels my dutch rowing frame: lean meat, bigger portions of rice and it is super flavourfull.
Like
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P
Pieter W
7 days ago
Used flank steak instead and grilled it on the barbecue.
Like
Reply
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Cook
3h 35m
Ingredients
Method
Turn cooking mode on
Step 1
Blend the onion, coriander, mint, garlic, scotch bonnet, lime juice and salt into a vivid green paste.
1/2 Small onion
1 handful Fresh coriander
1 handful Fresh mint
4 Garlic cloves
1 Scotch bonnet
1 Lime juice
1 tsp Salt
Step 2
Coat the short ribs thoroughly with the green paste and leave to marinate overnight in the fridge. The longer the better.
4 Short ribs
Step 3
The next day, remove the short ribs from the fridge and season again generously with salt. (Do not discard the green seasoning).
Salt
Step 4
Heat coconut oil in a heavy pan over medium high heat. Brown the beef on all sides until deeply coloured, then remove and set aside.
2 tbsp Coconut oil
Step 5
In the same pan, add the cumin seeds and let them crackle for about 30 seconds.
1 tbsp Cumin seeds
Step 6
Add the sliced onions with a pinch of salt and cook slowly in the coconut oil until deeply softened and jammy. Don’t rush this.
2 Onions
Step 7
Add the minced garlic and ginger and any of the green seasoning that may have been leftover from the beef. Cook until fragrant.
10 Garlic cloves
1 Ginger
Step 8
Stir in the cinnamon stick, star anise and curry leaves, followed by the turmeric, garam masala, ground coriander and fenugreek powder. Let the spices bloom gently in the oil.
1 Cinnamon stick
2 Star anise
5 Curry leaves
1 tbsp Turmeric
2 tbsp Garam masala
1 tbsp Ground coriander
1 tbsp Fenugreek powder
Step 9
Add the tomato paste and chopped fresh tomatoes. If it’s looking a bit too dry, add a splash of water to loosen things up. Cook this down until it thickens and darkens, and the oil begins to separate slightly from the masala.
1 tbsp Tomato paste
4 Ripe tomatoes
Step 10
Return the ribs to the pan and cover well in the masala. Pour in enough chicken stock so that most of the meat is submerged.
Chicken stock
Step 11
Cover and place in the oven at 140°C for around 3½ hours, until the beef is collapsing and tender.
Step 12
Remove the short ribs and set aside. Place the sauce back over the heat and reduce until rich and glossy.
Step 13
Stir through the coconut milk and let it gently bubble for a few minutes so it thickens slightly without splitting.
400 ml Coconut milk
Step 14
Finish with a big squeeze of lime and taste for salt.
1 Lime
Step 15
Return the beef to the sauce and warm through for 5 minutes.
Step 16
Garnish with coriander.
Coriander
Step 17
Serve in the middle of the table with rice and let everyone pull the meat apart with a spoon.
Rice
For
4
M
I
4
Short ribs
For the green marinade
1/2
Small onion
1
handful
Fresh coriander, large
1
handful
Fresh mint, small
4
Garlic cloves
1
Scotch bonnet
1
Lime juice, juice of 1 lime
1
tsp
Salt
2
tbsp
Coconut oil
2
Onions, finely sliced
10
Garlic cloves, minced
1
Ginger, thumb-sized piece, minced
1
Cinnamon stick
2
Star anise
5
Curry leaves
1
tbsp
Cumin seeds
1
tbsp
Turmeric
2
tbsp
Garam masala
1
tbsp
Ground coriander
1
tbsp
Fenugreek powder
1
tbsp
Tomato paste
4
Ripe tomatoes, chopped
Chicken stock, good quality, enough to mostly submerge the beef
400
ml
Coconut milk
1
Lime, big squeeze
Salt, to taste
Rice, to serve
Coriander, to garnish
Only visible to you
Made it?
Cancel
P
Pieter W
7 days ago
These recipes make it so easy to eat healthy! I tweek the ingredients so it properly fuels my dutch rowing frame: lean meat, bigger portions of rice and it is super flavourfull.
Like
Reply
Cancel
P
Pieter W
7 days ago
Used flank steak instead and grilled it on the barbecue.
Like
Reply
Cancel
