Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of beef short ribs into large, manageable pieces and season them generously with 1 teaspoon of turmeric powder and 1.5 teaspoons of salt.

2. 2

   Heat 2 tablespoons of coconut oil in a large pot over medium heat, then add 2 medium onions, 20 fresh curry leaves, 1 three-inch cinnamon stick, 5 bruised cardamom pods, and 4 cloves, sautéing until the onions are softened, about 5-7 minutes.

3. 3

   Stir in 2 tablespoons of garlic paste, 2 tablespoons of ginger paste, 3 slit green chilies, 1.5 tablespoons of red chili powder, 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, and 1 teaspoon of black pepper, cooking for 2 minutes until fragrant.

4. 4

   Add the seasoned short ribs to the pot along with 400 milliliters of thin coconut milk and 2 cups of water, bringing the mixture to a gentle simmer.

5. 5

   Poach the short ribs in the spiced coconut liquid for 2 to 2.5 hours, ensuring the liquid is just bubbling gently, until the meat is fork-tender.

6. 6

   Stir in 400 milliliters of thick coconut milk and 2 tablespoons of lime juice, gently simmering for another 15 minutes to allow the flavors to meld and the sauce to thicken slightly.

7. 7

   Taste and adjust seasoning with additional salt or lime juice as needed before serving.