Name: Sri Lankan Beef Rib & Pumpkin Curry
Prep time: 10 min
Cook time: PT-476120H29M25S
Total time: PT-476120H29M25S
Cuisine: Sri Lankan
Ingredients: 1kg (4) large beef ribs; 1 brown onion, sliced; 2 cloves garlic, crushed; 1 tsp fresh ginger, grated; 2 tbsp Herbie’s Sri Lankan Curry Blend; 1 tbsp Jasmine rice; 4 tbsp desiccated coconut; 2 tbsp vegetable oil; 1 long green chilli; 8 sprigs curry leaves, picked; 1 tsp Herbie’s Panch Phora; 400g pumpkin or butternut squash, cut into 7-10cm chunks; 400ml coconut milk (not low fat) + 400ml water; 1 tsp salt; 1 tsp coconut oil; 1 tsp Herbie’s Panch Phora; 8 sprigs curry leaves, picked; Steamed Jasmine rice, to serve

Sri Lankan Beef Rib & Pumpkin Curry

Inspired by the one and only O’Tama Carey, chef of Lankan Filling Station, we have used our Sri Lankan Curry Blend to make this hearty and comforting beef rib and pumpkin curry, heavy on the coconut and curry leaves, with just the right amount of spice.

Prep Time: 10 mins

Cook Time: 3.5 hours

Total Time: 3 h 40m

Yield: 4 Serves 1x

Category: curry

Method: slow cook

Cuisine: Sri Lankan

Scale

Ingredients

1kg (4) large beef ribs
1 brown onion, sliced
2 cloves garlic, crushed
1 tsp fresh ginger, grated
2 tbsp Herbie’s Sri Lankan Curry Blend
1 tbsp Jasmine rice
4 tbsp desiccated coconut
2 tbsp vegetable oil
1 long green chilli
8 sprigs curry leaves, picked
1 tsp Herbie’s Panch Phora
400g pumpkin or butternut squash, cut into 7–10cm chunks
400ml coconut milk (not low fat) + 400ml water
1 tsp salt

Tempering:

1 tsp coconut oil
1 tsp Herbie’s Panch Phora
8 sprigs curry leaves, picked
Steamed Jasmine rice, to serve

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Instructions

Combine ribs with onion, garlic, ginger and 1 tbsp spice and marinade overnight (a plastic bag works well for absorbing of flavours into the meat).
The next day, preheat oven to 140C.
Heat a deep, heavy casserole dish and toast the rice for 2 minutes, until starting to colour.
Add the coconut and remaining tablespoon of spice blend and stir for another 2 minutes until fragrant. Remove from heat immediately to a mortar and pestle.
Remove ribs from marinade and add the marinade onions, garlic and ginger to the mortar and pestle with vegetable oil and pound until a rough paste forms.
In the hot casserole, sear the beef ribs for 3 minutes each side, then add panch phora, pumpkin, spice mixture, coconut milk, water and salt to the pot, stirring until just boiling.
Cover with casserole lid or two layers of foil and place in oven for 3 hours, or until the beef is falling from the bone. This is a good dish to turn the oven off and leave overnight.
Before serving, heat coconut oil in a small frying pan, add curry leaves and panch phora, stirring until the seeds start to pop and the leaves are crisp, and add to the top of the curry.