HEAT of the MOMENT

SLOW COOKING IS all about time and effort, according to Matt Moran . “ It’s where the passion comes from, it gives a dish heart,” he says. “Using secondary cuts of meat, like short ribs, lamb shanks and oxtail, and putting in the time creates an amazing dish. All the cuts I use have fat on them, and when you’re slow cooking, you’re rendering down that beautiful fat, that flavour.”

In this world of low and slow, nothing packs a punch quite like a curry – whether it’s Thai green curry with pork neck, rendang, or lemongrass-spiked wagyu short ribs. And then there’s Moran’s Goan coconut lamb curry. “It has great balance – the tart tamarind, aromatic flavour of cumin and coriander, combined with the hit of chilli. If you’ve ever been to Goa, you know that they love their chilli!”

WAGYU BEEF SHORT RIB LEMONGRASS CURRY

SERVES 6

1.5kg boneless wagyu beef short ribs50ml grapeseed oil50g palm sugar, grated1 cup (250ml) chicken stock1 stick lemongrass, cut into 4cm lengths,400g can coconut cream400g can coconut milk1 tbs fish sauce1 cassia bark (Chinese cinnamon)1 star anise150g pea eggplants, picked off the stem (from Asian and specialty grocers)200g apple eggplant, quartered (from Asian and specialty grocers)4 kaffir lime leaves, thinly slicedSteamed rice and green papaya salad (find the recipe at ), to serve