Prep 30 mins
Cook 2 hrs
A fairly simple and tasty version of the Indian Madras style. Stew beef could be substituted for the Country Style Pork Ribs.
- 2 lbs country-style pork ribs, cut into large chunks
- 2 teaspoons chili powder, not ground red pepper
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1⁄4 teaspoon ground ginger
- 1 pinch cayenne
- 1 pinch salt and pepper
- 1 1⁄4 cups coconut milk
- 2 onions, chopped finely
- 3 garlic cloves, chopped
- 1 1⁄4 cups beef stock or 1 1⁄4 cups bouillon
- 3 tablespoons butter, oil or 3 tablespoons ghee
- 3 small red potatoes, cut into large bite sized pieces (optional)
- 1 teaspoon lemon juice
- Mix together all the spices and add a few spoonfuls of coconut milk, enough to make a thin paste. Add enough cayenne to make it fairly hot; enough to give spicy heat to all the meat and onions.
- Heat the oil or butter, etc. and cook the onions and garlic until lightly browned.
- Add the paste and continue frying for a couple minutes.
- Add the meat and stir to cover with the paste and brown a bit. Add the beef broth, bring to a boil, then cover and simmer gently until the meat is very tender - at least 2 hours.
- Add the optional potatoes when the meat is tender and continue cooking until the potatoes are done.
- Stir in the remaining coconut milk and the lemon juice and continue simmering for 10 minutes until thickened a bit.
- Serve over any type of Indian style boiled rice.
I have a favorite curry powder that I use regularly, so this was my first time mixing my own spices. Can I just say ... fabulous!!! The house smelled heavenly as we browned the pork, and the 2 hour wait for the pork to become fork tender was almost torture. Even Very Super Bad Child Number One, who is not a big fan of curry, had two helpings. We enjoyed this a lot and will be making frequently - with country style ribs so affordable and such a huge taste payoff for so little effort, this recipe is most definitely a keeper. Thanks so very much for sharing!