Salut Curry Beef Ribs

ingredients

1 kg beef rib meat, wash, dry

2 tsp salt

2 tsp white pepper powder

7 tbsp cooking oil

400 g (3 pieces) onions, peeled, sectioned 2, thinly sliced

3 tablespoons tamarind

200 ml thick coconut milk from 1 coconut grated

Seasonings, roasted:

2 tsp coriander grains

12 pieces of curly red chili

12 grains of cloves

1 tsp cumin

8 grains of cardamom

2 tbsp grated coconut

2 cm turmeric

How to Make:

Preheat oven at 200 ° C, set aside.

In the container, coat the ribs with salt and pepper until blended. Cover with plastic sticky. Store in the refrigerator until flavors mingle (± 30 minutes), set aside.

Heat 2 tbsp oil in a flat pan over medium heat, take 1/3 part sliced ​​onions and saute until fragrant, remove from heat. Set aside.

Puree the roasted spices with fried onions and tamarind using blender. Set aside.

Heat the remaining oil in a skillet over medium heat, saute the remaining onions until fragrant. Enter subtle roasted spice mixture, and cook until fragrant. Lower the heat.

Enter the ribs and stir well. Cook until the color changes (± 15 minutes). Add coconut milk and stir well. Cook until tender and thickened milk (± 30 minutes), remove from heat. Pour into a square plate heat resistant, smooth.

Bake in a hot oven until cooked and tender ribs (± 60 minutes), remove from heat. Serve hot.

Serves 6