Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 3 tablespoons coarse sea salt, 2 tablespoons Sri Lankan roasted curry powder, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon freshly ground black pepper to create the curing rub.

2. 2

   Generously rub the 1.5 kilograms of short ribs with the spice mixture, ensuring full coverage.

3. 3

   Place the rubbed short ribs in a non-reactive dish, cover it, and refrigerate for 24 to 48 hours to allow the curing process to take effect.

4. 4

   After curing, rinse the 1.5 kilograms of short ribs thoroughly under cold running water to remove excess salt and pat them completely dry with paper towels.

5. 5

   Heat 2 tablespoons of coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the 1.5 kilograms of cured and dried short ribs on all sides until deeply browned, then remove them from the pot and set aside.

6. 6

   Add the 2 medium sliced red onions to the same pot and sauté for 5 minutes until softened, scraping up any browned bits from the bottom.

7. 7

   Stir in 4 minced garlic cloves, 1 grated inch of ginger, 2 slit green chilies, 20 curry leaves, 1 small piece of pandan leaf, 1 two-inch cinnamon stick, 4 bruised cardamom pods, and 3 cloves, cooking for 2 minutes until fragrant.

8. 8

   Return the seared 1.5 kilograms of short ribs to the pot, then pour in 800 milliliters of thin coconut milk, 1 tablespoon of tamarind paste, and 1 teaspoon of jaggery, bringing the mixture to a gentle simmer.

9. 9

   Reduce the heat to low, cover the pot, and braise the short ribs for 2 to 2.5 hours, or until they are fork-tender and the meat is easily pulling away from the bone.

10. 10

    Stir in 400 milliliters of thick coconut milk and continue to simmer uncovered for an additional 30 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully.