https://westgold.com/
Difficulty
Easy
Prep time
20 minutes
Cook time
5-6 hours
Serves
4
Ingredients
2 -3 beef cheeks
3 Tbsp Westgold Salted Butter
1 large onion
4 garlic cloves
2 Tbsp fresh ginger, grated
2-3 green chillies
2-3 red chillies
2 Tbsp ground coriander
1/4 tsp cardamom powder
2 cinnamon sticks
1 tsp turmeric powder
400g coconut milk
2 Tbsp tamarind paste
1 fresh lime leaf
2 Tbsp fresh coriander, chopped
Salt and pepper
Crisp shallots to garnish
Spring onion to garnish
Method
Melt the butter in a fry pan, brown off the beef cheeks on both sides. Remove from the fry pan and put into a slow cooker or oven proof dish.
Place onion, garlic, ginger, chillies, coriander, cardamom and turmeric into a food processor and whizz to form a semi-fine paste. Spoon into the same fry pan and cook over a medium heat for 10 mins. Add to the beef cheek.
Add the coconut milk and cinnamon sticks and season.
Cover with a lid and cook in the slow cooker or oven (130°C) for around 5-6 hours until tender.
Add the tamarind paste, coriander and lime leaf and season and cook uncovered for another ½ hour.
Remove the cinnamon sticks and lime leaf. Check seasoning.
Spoon into a serving dish, top with crisp fried shallots and sliced spring onion. Serve with rice.