Also known as Rib Fingers, the Curious Cuts Beef Intercostals are the cut of meat between the ribs. For bold flavours and a melting texture cook it low and slow.

INGREDIENTS

• 2 packets Curious Cuts Beef Intercostals (approx. 800 g)
• 1/2 tbsp cumin seeds
• 5 tbsp grapeseed oil
• 1/2 bunch coriander
• 1 brown onion
• 2 garlic cloves
• 20 g fresh ginger
• 2 tbsp ghee
• 10 curry leaves
• 2 tbsp garam masala
• 1/2 tbsp ground turmeric
• 1/2 tbsp cumin ground
• 1 tsp dried chilli flakes
• 10 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 400 g tin chopped tomatoes
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 medium eggplant
• 1 large zucchini
• 1 ½ cups basmati rice
• 100 g yellow snacking tomatoes
• Pappadums to serve
• Salt and pepper to taste

METHOD

1. Preheat the oven to 160°C. Unpackage beef and cut each piece in half. Rub the cumin seeds into the beef and season with salt and pepper. Bring a casserole type dish to high heat and drizzle 1 tbsp of grapeseed oil. Sear the beef for about 5 mins until brown, remove from pan and set aside.
2. Pick the coriander, set leaves aside and finely chop the stalks. Peel the onion, garlic and ginger. Finely dice the onion and finely chop garlic and ginger. In the same dish on high heat, melt 1 tbsp of the ghee and sauté onion, garlic, ginger and curry leaves for about 2 mins until softened. Add the remaining spices (garam masala, turmeric, cumin, chilli flakes, cardamom, cinnamon, bay leaves) and cook for a few mins.
3. Add the tin of chopped tomatoes and 200 ml of water. Add tomato paste, brown sugar and chopped coriander stalks and stir through. Add the meat back into the dish and bring to the boil. Remove dish from heat, cover with lid or foil and cook in the oven for 2 hours until beef is tender.
4. Slice the eggplant into 1 cm discs and the zucchini in half lengthways. Bring a frying pan to high heat, add 1 tbsp of grapeseed oil and sear zucchini on each side for about 3 mins until golden brown and soft, remove from pan. Add 2 tbsp grapeseed oil and sear eggplant for about 3 mins on each side until golden brown and soft, remove from pan.
5. Bring a medium size pot to high heat. Melt 1 tbsp of ghee, add the rice and cook for a minute. Add 1 ½ cups of water and a pinch of salt and bring to the boil. Once the water has reduced by half, reduce heat to low, cover with a lid (or foil) and cook for 12 mins. Uncover and brush with a fork to release the steam.
6. Quarter the tomatoes and chop the coriander leaves. Add to a small bowl with 1 tbsp grapeseed oil and salt and pepper to season, mix through.
7. Cook pappadums as per packet instructions. Remove beef curry from the oven. Add some water if necessary to loosen, stir through. Serve with basmati rice and tomato salsa.

Cook Time: 2 ½ hours
Serves: 6