This is a hearty dish with the perfect blend of Indo-Burmese flavours. This is not a dish that is available in restaurants, but one that is a chef's family recipe.
The ribs are tender, and the meat slips off the bone. The spices are present but mild and soul-warming. The chana dal adds both texture and a lovely earthy bite. This is a dish that I enjoyed and one that makes for the perfect main course with rice.
This book is a recent purchase and one that I am enjoying reading and cooking from. The famed Rangoon sisters, Amy and Emily, have become famous in London for their brilliant Burmese cuisine and pop-up style restaurant cooking. This cookbook is a collection of wonderful recipes and I will definitely will cook from here often.
For more recipes from this wonderful cookbook, click here.
Ingredients:
3 tablespoons sunflower oil
1 onion, diced
3 garlic cloves, minced
1 tablespoon ginger paste
2 lb (about 10 small) pork ribs
1 tablespoon Madras curry powder
1 teaspoon ground cumin seeds
1 teaspoon chilli powder, or to taste
1/2 cup split chickpeas (chana dal), soaked in water for a minimum of 4 hours
Salt, to taste
1 cup coconut milk
1 cup water
Heat the oil in a pot and add the onions. Sauté on medium-low heat until the onions are very soft, about 3-4 minutes. Do not let the onions colour.
Add the ginger and garlic and cook for 1 minute until the ginger no longer smells raw. Add the pork ribs and turn the heat up to medium. Fry until the ribs are sealed and lightly browned in spots.
Add the curry powder, cumin powder, chilli powder, chickpeas, and salt and toss well. Cook until you smell the spices, but be careful not to burn them.
Add the coconut milk and water and bring to a boil. Cover and simmer gently for 90 minutes. Stir the pan to ensure that the curry is not burning at the bottom and that there is enough water. Top up for a thick curry as needed.