- Preparation time
- 30 mins
- Cooking time
- 300 mins
- 6 people
- Meal course
- Posted by
- Posted on
- August 11, 2014
2kg Trimmed Beef Cheeks – halved if large
2 tbs Ghee
1 large brown Onion
3 cloves Garlic
3cm thumb of fresh ginger
1 bunch of Coriander – leaves reserved for serving
10 Curry leaves – optional
4 cardamon pods crushed lightly
1 Tsp each of – ground Ginger, ground Cinnamon, ground Turmeric, ground White Pepper, Fenugreek seeds
2 tsp each of – Coriander seeds and Cumin seeds roughly crushed in a mortar and pestle if you have one or substitute for ground
2 tsp each of Smoked Paprika, Hot Chilli powder and Salt
1 400gm can crushed tomatoes
1 cup of water
1 pack of frozen spinach – thawed and drained (or 1 bunch of Spinach, blanched, chopped and drained… I’m just lazzzzyyyy!!)
- Pre-heat your oven to 150c Mince together in a small processor the Onion, Garlic, Fresh ginger and the stems and roots from the fresh Coriander.
- Heat a large casserole or heavy based oven proof dish (20cm x 30cm) over a med-high heat. Sear the beef cheeks in batches until well browned and caramelized. Remove from the heat and set aside.
- In the same pot/pan heat the ghee, then add the onion mix. Cook stirring continuously until becoming fragrant then add the Curry leaves and all of the spices. Cook stirring for another 2 minutes until they are fragrant and no longer raw, then add the tinned tomatoes and the water. Stir well, then return the beef cheeks to the pan in a single layer on top of the sauce. Wrap well with 3 layers of foil to enclose (3 layers will stop the steam and juices from evaporating in the oven) and cook for 5 hours.
- Once cooked, remove the cheeks, and stir the spinach through the sauce and reheat on the stove. Place the cheeks into your serving dish, spoon over the sauce and serve with a scattering of the reserved Coriander leaves.
- *** Tip: Serve with rice and a dollop of Yoghurt or as part of an Indian Banquet *** Tip: This recipe also works ridiculously well with a lamb shoulder... Ohhh Yeah!