Beef Short Rib Korma
- 1.6kg Our Farm Angus Beef Short Ribs
- Plain flour for dusting
- 2 tablespoons vegetable oil
- 1 large brown onion, thinly sliced
- 1 eggplant cut into small pieces
- 2 tablespoons korma paste
- 1 x 400ml coconut milk
- 1 x 400ml coconut cream
- 250g chat potatoes, halved
- Serve with peanuts, coriander leaves, yoghurt and naan bread
In a large bowl lightly dust beef short ribs in flour, shaking off any excess flour. Heat half the oil in a large saucepan over high heat. Add beef short ribs and cook for 2 minutes on each side or until browned. Set aside.
Heat remaining oil in the same saucepan over medium-high heat. Add onion and cook for 4-5 minutes until caramelized. Followed by the eggplant and korma paste and continue to cook stirring for 8-10 minutes until caramelised.
Add the coconut milk, coconut cream and 1 cup (250ml) water. Return beef short rib to the pot and bring to a simmer, reduce heat to medium low and cook covered. Using a spoon remove oily fats that come to the surface and discard, continue stirring occasionally, for 3 hours or until beef is tender and falling off the bone. In the last hour of cooking add the potatoes and continue to cook.
To serve, discard bones and top curry with peanuts, coriander leaves, yoghurt and naan bread.