Jamaican Curry Short Ribs with Papaya and Mango

4
Servings
20m
Prep Time
1m
Cook Time
21m
Ready In


" The short ribs that you choose must be well marbled and very lean. Remove meat from the bone or buy boneless short ribs. The fruit should be well chilled when you serve it over the curried meat. Serve over rice or noodles. Prep time does not include the time the meat rests in the curry."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (499.7 g)
  • Calories 1228.6
  • Total Fat - 44.6 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 129.2 mg
  • Sodium - 628.9 mg
  • Total Carbohydrate - 162.9 g
  • Dietary Fiber - 3.2 g
  • Sugars - 133.5 g
  • Protein - 42.7 g
  • Calcium - 137.6 mg
  • Iron - 6.4 mg
  • Vitamin C - 116.4 mg
  • Thiamin - 0.2 mg

Step 1

Rub the lime juice on the meat, place in a zip lock bag and add curry paste, coat all the pieces, set aside to rest for at least an hour

Step 2

Mix the mango and papaya together, place in a bowl, cover and place in the fridge

Step 3

Spray a large skillet with oil, brown the curried meat. Be careful not to burn the meat

Step 4

Add onions, jalapenos and garlic to the skillet, stir fry until the onions are just translucent

Step 5

Add tomtoes, cover with a lid and simmer for 45 minutes to an hour or until the meat is tender.

Step 6

Just a few minutes before serving add the tender cooked sweet potato slices

Step 7

Seerve over rice or noodles, top with fruit and coconut Enjoy

Tips & Variations


No special items needed.

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