Goan Red Masala is a pungent spice mixture usually reserved for red meats. Comfort foods like ribs present the perfect palette for this spice - providing a rich, hearty, spicy, finger-licking meal that comforts mind, body and soul during the cool days of Fall and Winter.
This masala can easily be made from readily available ground spices as I have done in this recipe. Use less chillipowder in the recipe for a milder curry, or alternatively more for a more pungent curry.
Ingredients
1 1/2 pounds beef riblets ( or pork)
1 large onion chopped
2 -3 teaspoons Tomato paste
1 teaspoon of olive oil
Red Masala spice powders
1 teaspoon chillipowder
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon turmeric
1 level teaspoon cloves
1 level teaspoon cinnamon
1/8 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon ginger powder
Method
Cut the riblets into bite sized pieces and put them in the dish of the slow cooker. Salt the riblets to taste and keep to one side.
Put all the spices in a glass bowl. Mix well to blend
Add enough red wine vinegar to make a masala paste. Then add the tomato paste and mix well.
Add the masala to the the riblets and stir to mix in.
Put the chopped onion in a microwave safe dish. Add 1 teaspoon of olive oil and put in the microwave oven for about 2 - 21/2 minutes on high till the onions are well cooked. They will be soft and translucent.
Add the onions to the slow cooker and stir well.
Add 1 cup of water, stir and cover. Cook on high for about 2 hours until the ribs are cooked and tender. Check half way to make sure that the curry is not dry and sticking to the bottom. Add more water if necessary, stir well and continue cooking.
Serve hot with rice, bread, naan or chapatis
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