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1
In a large deep saucepan heat ghee/oil, add 2 TBS of water, fry onions till tender and translucent.
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2
Do not burn or it will add a burnt flavor to the sauce.
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3
Remove onions.
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4
Wash and place ribs in same pan.
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5
Sear ribs on all sides till golden brown.
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6
Add 2 Cups of water to cover meat and heat till boiling.
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7
Scoop foam out of water with a large spoon.
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8
When water is practically clear, add onions.
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9
Bring back to a boil.
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10
Remove foam if you see more.
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11
When water boils again, add all dry ingredients (except chili powder if using)and mix well.
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12
Bring sauce to a boil.
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13
Sauce should cover or almost cover meat.
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14
Cap pan, reduce heat to a soft simmer and cook slowly for 1.5 - 3 hours, depending on the size of the ribs.
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15
(NOTE: IF your have ribs that are very different in size, I trim the meat off the bone, so my pieces are all about the same size.
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16
To avoid over cooking.
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17
).
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18
Stir the sauce every 20 - 30 minutes.
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19
Keep simmering, and be mindful that the seasoning may sink to the bottom.
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20
Keep heat low, to prevent any sticking/burning.
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21
When meat is almost falling off bone, add crushed garlic, and 1 cup of water, and return to a soft boil.
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22
Keep cap off, stirring frequently.
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23
Do not cook for more than 20 minutes to make sure the garlic stays at it's peak flavor.
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24
If the sauce isn't thick, boil faster to reduce, try not to increase time over 40 minutes, or you will kill your garlic.
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25
(Now you have to be extra careful not to burn it!
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26
).
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27
I usually taste the curry now to see if it needs the chili powder.
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28
I usually enjoy mild curry, but the chili powder adds a dimension to the sauce that really makes it memorable.
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29
I don't know how to measure a 16th, I use my pinky nail and add it a few grains at a time.
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30
After a good stir, taste the sauce.
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31
If it tastes hot now, it will be hotter after it has time to mature.
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32
After sauce is to the desired heat let simmer uncovered for 2 minutes, or until sauce is reduced.
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33
(Add more water if sauce is already thick).
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34
When done, turn off and cap.
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35
I let the sauce rest for an hour.
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36
When I am ready to serve, I bring it back up to a slow simmer, till it's nice and hot.
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37
That's when I make my rice or cous-cous and veggies.
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38
I stumbled on this heating and re-heating by accident.
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39
I noticed it made the sauce richer and more dimensional than eating it right when it was finished.
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40
You can serve this dish two ways.
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41
If I am alone I will satisfy my inner caveman and eat the meat right off the bone.
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42
On short ribs, there is a tendon that holds the meat to it.
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43
After an hour or two the rib bone may slip out of the meat.
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44
If this happens, I will take the rib out, cut the tendon off, and return the chunk to the sauce.
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45
You can also remove the meat prior to plating, shred, and return to sauce.
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46
After you plate, sprinkle chopped scallions over dish.
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47
It adds a bit of colour, and a lot of flavor.
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48
I usually leave a bowl of chopped scallions on the table, everyone goes back for seconds and thirds on them.
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49
NOTE#2: I have edited this recipe 3x, and now I feel it is just perfect.
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50
Also, if followed as written, and you do not shred the meat, the amount of curry sauce left over is perfect to store and add to dishes later in the week.
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51
Please make sure you remove all of the meat by straining it with a slotted spoon, if you intent to reserve it.
