True to its name, boneless beef short ribs are braised in a curry perfumed with warming spices. For author and chef Asha Gomez, growing up in Kerala, India, meant the most special holiday meals ...

Cut a strip of peel into small slices. You only need the peel for this curry, set the rest aside for another usage. (Orange peel would be a good replacement if shatkora is not available.) ...

This is a wonderfully fragrant slow-cooked Thai-style massaman beef curry ... Garnish the curry with the remaining sliced chilli, peanuts and Thai basil and serve immediately, with the rice ...

Thinly sliced beef is sprinkled with sugar and seared ... and it has stuck with me ever since. Beef curry is one of my favorite Japanese meals, both to eat and to cook. You probably associate ...

More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney restaurants each week ... 7–8 red or golden shallots, finely sliced 2 cups (500ml) vegetable oil Place the beef ...

Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.

As a special treat for the festive season, I'm putting my cooking skills to the test by going through the TV duo's latest book.