Disclosure: This post is sponsored by Maya Kaimal Fine Indian Foods. All images and opinions expressed are solely mine. Thank you for supporting brands that help make Sift & Simmer possible!
It’s close to Winter and the days are getting shorter, and the nights are getting longer. I find myself constantly craving warm, heartier, comforting foods. Curries are definitely a favourite around here, especially with my hubby.
I’ve been a long-time fan of Maya Kaimal’s Simmer Sauces, so I’m excited to partner up with their team to create a recipe using their Kashmiri Curry Simmer Sauce.
WHAT IS KASHMIRI CURRY?
Also known as rogan josh, kashmiri curry is a Persian staple, traditionally prepared with lamb or goat meat, stewed in a sauce with aromatics and mild Kashmiri chilies.
For this recipe, I’ve made a Kashmiri Beef Short Rib Curry which is fork tender and melts in your mouth. Maya Kaimal’s Kashmiri Curry Simmer Sauce does all the work for you in the flavour department so you can have a fancy restaurant-style meal without the trouble of figuring out which spices to use!
HOW TO COOK THE BEEF RIBS
We’ll cook the beef short ribs in the Instant Pot for 1 hour on high pressure, and then drain off the fat.
Next, return the beef beef to the pot and add in the Kashmiri Curry sauce. Simmer the beef in the richness of the tomatoes, onions, and spices for a good 15-20 minutes.
Then, serve the savoury, saucy, meaty curry with hot fluffy basmati rice and my soft and fluffy naan.
A VERSATILE SAUCE
You can also choose traditional lamb or goat meat, if you have that available in your area, or make it vegan by choosing chickpeas or vegetables to simmer in the sauce instead.
That’s what I love about these Simmer Sauces… they’re so versatile — one day, you can choose to do a tofu Kashmiri Curry, and the next, you can do a Chicken Tikka Masala. The options are endless!
Simple, tasty, and hearty — definitely a meal you can make from the comfort of home. This Kashmiri Curry is full of flavour, (as with all of Maya Kaimal’s sauces) and has that little punch of nutmeg at the end. The great thing is that with all curries, they taste better overnight, so if you’ve got leftovers, that’s even better!
As always, I’d love to see your creations — let me know if you make this Kashmiri Curry! Tag me on Instagram @siftandsimmer or leave me a comment below! Which Simmer Sauce do you want to try?
Instant Pot Kashmiri Beef Short Rib Curry
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 lbs bone-in beef short ribs
- 1 jar Maya Kaimal Kashmiri Curry Simmer Sauce
- 1 Tbsp vegetable oil
- 1 large onion diced
- ¼ C chopped cilantro
- To serve:
- 2 C cooked basmati rice
- 4 pieces naan
- Turn on Instant Pot to SAUTE. Make sure it's HOT before placing the beef short ribs. Sear each side of the ribs until browned. Add ¼ C water to the pot. Place lid on and make sure the vent is turned to SEALED.
- Set to MEAT/STEW for 60 minutes, on HIGH PRESSURE.
- Let it come to pressure and de-pressure naturally.
- Remove the lid and take out the beef short ribs. Drain off the excess fat.
- Remove the bones from the short ribs.
- Set to SAUTE and add 1 Tbsp oil. Add in the diced onions and sauté until fragrant, about 2-3 minutes.
- Add the beef short ribs back to the Instant Pot and pour in a jar of Maya Kaimal Kashmiri Curry Simmer Sauce. Stir to coat all of the beef and onions.
- Cover with the lid and let it simmer for 15 minutes. If the sauce has become too thick, add a little water to loosen.
- Turn off Instant Pot and garnish the Kashmiri Curry with chopped cilantro.
- Serve hot with basmati rice and naan.