Beef Short Ribs in Cinnamon and Red Wine Curry

Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 8 servings

2 tbsp ghee or butter
1/4 cup vegetable oil
1 tbsp cumin seeds
2 large onions, finely chopped
10 cloves garlic, finely chopped
1 can diced tomatoes
1 tsp ground fenugreek seeds
1 1/2 tbsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cayenne pepper
1 1/2 tbsp Mexican chili powder
1 3-inch piece of cinnamon bark
5 cups chicken stock
1/2 cup red wine
2 1/2 lbs beef short ribs, bone removed and excess fat trimmed (each rib about 7 oz raw)
  1. In a large heavy pot, sear the short ribs. Remove from pot.
  2. In the same pot, melt ghee or butter on medium high heat.
  3. Add oil and cumin seeds. Allow seeds to sizzle for about 30 seconds, then add onions.
  4. Saute onions 8 to 10 minutes or until brown.
  5. Add garlic and saute until garlic is golden brown, about 3 minutes.
  6. Reduce heat to low and add tomatoes, fenugreek, cumin, turmeric, cayenne, chili, and cinnamon bark. Stir well.
  7. Increase heat to medium and cook, stirring regularly, until ghee/oil separates from the tomatoes, about 10 minutes.
  8. Stir in stock and red wine and bring to a boil.
  9. Cover and simmer, stirring occasionally, for about 15 minutes, or until ghee/oil separates from the stock and rises to the top.
  10. Add short ribs and stir well. Bring to a boil, cover, and simmer for about 4 hours, stirring occasionally.
  11. Serve with plain basmati rice.