Homes & Gardens




2 ox cheeks, trimmed of fat and sinew 5 tbsp vegetable oil

2 large white onions, chopped then blended to a purée

1 tsp black cumin seeds

6 fresh curry leaves

3 tsp ginger paste

3 tsp green chilli paste

4 tsp garlic paste

250ml passata

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp Kashmiri chilli powder

2 black cardamom pods

3 green cardamom pods

1 cassia bark or cinnamon stick

2 tbsp tamarind sauce

1½ tsp salt

1 medium red onion

3 tbsp white wine vinegar

Crispy shallots, vierge and fresh coriander leaves, to serve

Cut the ox cheeks into 2-4 pieces, depending on size.

Heat the oil in a large heavybotto­med or cast-iron pan, add the onions and cook over a medium heat for about 20-30 minutes.

Turn up the heat and add the cumin seeds, curry leaves and the ginger, chilli and garlic pastes. Add the ox cheeks too. Cook, stirring vigorously, before adding your passata and the remaining spices and salt.

At this point, add 250ml water and reduce the heat to a slow blip. You can let this simmer on the hob, but I like to put the lid on my cast iron pan and pop it in the oven for about 4-5 hours at 150°C/gas 3.

Meanwhile, finely slice the red onion, put in a small bowl and pour over the white vinegar. Set aside until you are ready to serve.

After a long time cooking, the sauce should be dark and the meat soft. Scatter the pickled red onion slices over the ox cheeks, along with a drizzle of vierge, crispy shallots and fresh coriander leaves – with more vierge to serve at the table. →

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