The kabocha is first baked in the oven to soften the meat. It is then combined with the spice marinated beef to simmer in a rich curry thickened with yogurt at the end.
The dish can also be made without the squash for a rich beef curry.
Prep Time: 10 minutes
Cooking Time: 2 hours
Active Cooking Time: 40 minutes
1/2 a Kabocha Squash (about 16 oz)
4 Garlic Cloves minced
2 Inch Ginger minced
2 Teaspoons Cumin
2 Teaspoons Ground Coriander
2 Teaspoons Paprika
1 Teaspoon Cayenne Pepper
2 lbs. Beef Short Ribs (deboned and cut into 1 inch cubes)
4 Tablespoons Ghee or Vegetable Oil
1 Large Onion finely chopped
1 Red Bell Pepper finely chopped
1 Teaspoon Garam Masala
2 Inch Cinnamon Stick
1.5 Cups Beef Broth
4 strands Saffron mixed with 2 Tablespoons milk
3/4 Cup Plain Yogurt
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with aluminum foil and line the foil with butter. Cut the Kabocha in half and discard the seeds. Place 1/2 of the Kabocha with exposed meat face down on the baking sheet. Store the other half of the Kabocha for another recipe. Place the Kabocha in the oven and roast for about 15 minutes or until soft enough to easily slice.
While the Kabocha roasts marinate the beef. Combine minced garlic, minced ginger, cumin, ground coriander, paprika and cayenne pepper in a large bowl. Add the short rib meat to the bowl and combine with the dry marinade until well coated. Let the meat marinate for 30 minutes.
Remove the Kabocha from the oven and let cool to room temperature. Slice the Kabocha into 1 inch cubes with skin included.
In a large deep skillet with a lid or dutch oven, heat the ghee or oil. Add the onions and bell peppers and stir fry until the onions are soft (about 8 minutes). Stir in the garam masala to the pan and cook for another minute or until fragrant. Remove the onion and bell pepper mixture from the pan and set aside. Add the cloves and cinnamon stick to the pan and stir fry until fragrant (about 1 minute). Return the oninon and bell pepper mixture to the pan and add the marinated short ribs. Stir fry the ingredients until the meat is browned on all sides (about 3 minutes) then lower the heat to a simmer and cover to cook for 15 minutes. Remove the cover and add 1/2 cup beef broth to the pan. Increase the heat to high and stir fry the meat until the broth is reduced by half (about 7 minutes). Add the remaining 1 cup of beef broth to the pan, reduce the heat to a low simmer. Layer the sliced kabocha over the beef. Cover the pan and let cook for another 40 minutes or until the beef is soft enough to be cut with a fork. In the last steps, add the saffron milk mixture along with the yogurt to the pan to create a thick curried sauce. Add salt to taste and simmer for 2 minutes. Serve with Basmati rice and/or Naan.