Munn Masala

Ingredients

• 4 bone-in beef short ribs (The Short Ribs)
• 1/2 small onion (For the Green Marinade)
• 1 large handful fresh coriander (For the Green Marinade)
• 1 small handful fresh mint (For the Green Marinade)
• 4 garlic cloves (For the Green Marinade)
• 1 scotch bonnet (For the Green Marinade)
• Juice of 1 lime (For the Green Marinade)
• 1 tsp salt (For the Green Marinade)
• 2 tbsp coconut oil (For the Curry)
• 2 onions, finely sliced (For the Curry)
• 10 garlic cloves, minced (For the Curry)
• 1 thumb-sized piece of ginger, minced (For the Curry)
• 1 cinnamon stick (For the Curry)
• 2 star anise (For the Curry)
• 5 curry leaves (For the Curry)
• 1 tbsp cumin seeds (For the Curry)
• 1 tbsp turmeric (For the Curry)
• 2 tbsp garam masala (For the Curry)
• 1 tbsp ground coriander (For the Curry)
• 1 tbsp fenugreek powder (For the Curry)
• 1 tbsp tomato paste (For the Curry)
• 4 ripe tomatoes, chopped (For the Curry)
• Good quality chicken stock, enough to mostly submerge the beef (For the Curry)
• 1 can (13.5 fl oz) full-fat coconut milk (For the Curry)
• Big squeeze of lime (For the Curry)
• Salt to taste (For the Curry)
• Rice (To Serve)
• Fresh coriander, to garnish (To Serve)

Steps

1. Make the green marinade: blend the onion, coriander, mint, garlic, scotch bonnet, lime juice, and salt into a vivid green paste.
2. Coat the short ribs thoroughly with the green paste and leave to marinate overnight in the fridge. The longer the better.
3. The next day, remove the short ribs from the fridge and season again generously with salt. Do not discard the leftover green seasoning.
4. Sear the beef: heat coconut oil in a heavy pan over medium-high. Brown the beef on all sides until deeply coloured, then remove and set aside.
5. In the same pan, add cumin seeds and let them crackle for about 30 seconds.
6. Add sliced onions with a pinch of salt and cook slowly until deeply softened and jammy. Don't rush this.
7. Add minced garlic, ginger, and leftover green seasoning. Cook until fragrant.
8. Bloom the spices: stir in cinnamon stick, star anise, and curry leaves, followed by turmeric, garam masala, ground coriander, and fenugreek. Let the spices bloom gently in the oil.
9. Add tomato paste and chopped tomatoes. Add a splash of water if too dry. Cook down until it thickens and the oil begins to separate from the masala.
10. Return the ribs to the pan and cover well in the masala. Pour in enough chicken stock so most of the meat is submerged.
11. Braise: cover and place in oven at 140°C (285°F) for around 3 1/2 hours, until the beef is collapsing and tender.
12. Remove the ribs and set aside. Reduce the sauce over heat until rich and glossy.
13. Stir through the coconut milk and let it gently bubble for a few minutes to thicken slightly.
14. Finish with a big squeeze of lime and taste for salt.
15. Return the beef to the sauce and warm through for 5 minutes. Garnish generously with fresh coriander.
16. Serve in the middle of the table with rice and let everyone pull the meat apart with a spoon.