Braised beef rib, coconut and aubergine curry

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt

For the marinade

  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 curry leaves, finely chopped
  • 3 tbsp curry powder
  • 3 garlic cloves, peeled and minced
  • 2cm/1in piece ginger, peeled and finely grated
  • 2kg/4lb 8oz beef short ribs, cut into 2cm/1in pieces

For the curry

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 2 lemon grass sticks, shredded
  • 1 large aubergine, diced
  • 2 green peppers, deseeded and diced
  • handful coriander, leaves and stalks separated, finely chopped
  • few sprigs thyme, leaves picked and finely chopped
  • 2 x 400g tins coconut milk
  • 3 baby aubergines, halved
  • 1 long violet aubergine, cut into strips
  • 1 lime, quartered
  • 2 tbsp coconut flakes
  • salt and freshly ground black pepper
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