Ingredients
2 tbsp olive or cooking oil
3 large short ribs (c. 1.8Kg
3 shallots, thinly sliced
3 tbsp massaman paste (see below)
1 x 400ml can coconut milk
200ml beef stock
For the Curry Paste:
10 cardamom pods
8 cloves
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp peppercorns
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
6 red chillies, chopped
3 lemongrass sticks, bruised
3cm fresh ginger, chopped
4 garlic cloves, crushed
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
To make the curry paste, add the coriander, cumin, cinnamon, cloves and cardamom, select the FRY function, press START and lightly toast for ~1 minute until their fragrances begin to release, then press CANCEL.
Transfer to a food processor along with the other curry paste ingredients and blitz until you have a smooth paste.
Coat the ribs in half the curry paste and leave to marinate in the fridge for an hour, preferably overnight.
Select the FRY function, press START, then add the oil and allow to heat. Add the ribs and rotate regularly ~5 minutes until they begin to brown, then add the shallots and cook for a further 2 minutes until they begin to soften.
Remove the ribs and shallots and set aside. Add the coconut milk and second half of the curry paste stir to combine.
Add the stock and reintroduce the ribs and shallots, then press CANCEL.
Put the lid of and close the pressure valve then select the MEAT function and adjust the time to 60 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Select the FRY function, press START and stir occasionally until the sauce begins to thicken, then press CANCEL.
){kind=link}