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1
In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
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2
Add the cooking oil and the cumin seeds.
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3
Let the seeds sizzle for 30 seconds.
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4
Smell the cinnamon bark before adding to the pot.
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5
If it's very strong, break the bark in 1/2 and only use half.
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6
If it's not strong enough, add 1/2 bark.
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7
Add the onions& saute until the onions are medium brown in colour.
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8
Smell for the cinnamon throughout the cooking process.
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9
You should smell a mild cinnamon flavour instead of a strong one.
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10
If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
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11
Add the garlic and continue to saute until garlic is golden brown and onions are a darker brown.
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12
The darker you saute the onions without letting them burn, the richer the onion flavour will be in this dish.
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13
Temporarily lower the heat and add the tomatoes and all of the remaining spices.
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14
Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
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15
Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
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16
This will take about 10 to 15 minutes.
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17
If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
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18
Do not add water.
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19
This is meant to be a rich curry.
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20
Stir in the stock and red wine and bring to a boil.
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21
Reduce heat to low.
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22
Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
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23
Add the short ribs and stir well.
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24
Bring back to a boil.
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25
Reduce heat to low.
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26
Cover and simmer the short ribs until the meat completely separates from the bone.
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27
This will take approximately 4 hours and you will need to stir occasionally.
