Cut the spare ribs using a heavy
cleaver into serve length pieces (4-5 cms). Alternatively cut the
pork, lamb or beef into 2-3 cm cubes.
Finely grind the black cumin seeds
and coriander seeds in a coffee grinder or in a mortar and pestle. Put
aside.
Combine the ground coriander and
cumin seeds, turmeric, mustard seeds, cracked black peppercorns, salt,
crushed chillies, garlic and ginger. Mix well together and gradually
add the white vinegar to form a semi-moist smooth paste.
Heat up a heavy based casserole pan
(sufficiently big to contain all the pork spare ribs or meat) or in a
a wok under high heat. Add the peanut oil and coat the pan uniformly
with the oil.
Cook the onions until soft. Add the
curry paste and mix well with the onions. Stir fry under constant
stirring until thoroughly cooked for 2-3 minutes. Be careful not to
burn the paste.
Add the spare ribs or meat pieces and
mix well to coat the spare ribs and meat pieces uniformly. Cook for
5-8 minutes or until the coated spare ribs or meat pieces are
semi-cooked and start frying. Stir the mixture at regular intervals to
prevent burning. Add the tomato paste and beef stock. Mix well
together. Cover and allow to simmer for one hour or until the spare
ribs or meat pieces are thoroughly cooked or the sauce is reduced to
your preferred consistency. Carefully stir the mixture at intervals to
prevent burning. Add some hot water if necessary to prevent the meat
from burning and / or keep the curry sauce creamy and moist.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
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