By Chef Andrew Ward
Serves 2: Prep Time 15-20 mins – Cook Time: 3 hours
Part 1: Paste:
50 g Desiccated coconut
4 Kashmiri chillies or dried red chillies
1 tbsp coriander seeds
1/2 tbsp Cumin seeds
10g Turmeric, peeled and roughly chopped or 1/2 tsp ground turmeric
2 Shallots, peeled and crushed
2-3 cloves of garlic, peeled and crushed
15g bart galangal paste or fresh root ginger, peeled and roughly chopped
2 lemongrass stalks, bruised
2 tbsp Rapeseed oil
500g OX cheek or beef chuck
1 x recipe rendering spice paste
400 ml Coconut milk
2 Red chillies
3 fresh Kaffir lime leaves
1 Cinnamon stick
100ml Tamarind paste
1/2 tbsp Palm sugar or brown sugar
Part 1: For the paste
1.Heat a dry, heavy based frying pan over a medium heat. Add the coconut and stir it for a few minutes until it is golden. Tip into a food processor and leave to cool.
2.Meanwhile put the dried chillies, coriander and cumin seeds into a spice grinder and grind to a fine powder. Add this to the food processor with the turmeric, shallot, garlic, galangal or ginger and lemongrass along with 50ml of cold water. Blend to a smooth paste.
Chef’s Note – If you don’t have Kashmiri chillies, use ½ tsp of chili powder and ½ tsp of paprika powder mixed together per chilli.
Part 2 –
1. Preheat the oven to 150℃/300℉/Gas mark 2..
2.Heat the oil in a large, heavy based pan. Cut your choice of beef into chunks, season the beef all over, add to the pan and fry gently to brown on all sides. Then add the spice paste, coconut milk, lime leaves, red chillies, cinnamon stick and ½ tsp of salt.
3.Bring to the boil, then reduce the heat to a gentle simmer. Stir in the tamarind paste. Cover with a tight-fitting lid and place in the oven for 2½ hours.
4.Remove the pan from the oven. Take off the lid, sprinkle in the palm sugar and place back in the oven uncovered for a further ½ hour to reduce the sauce.
Serve with a Tomato, mustard seed & cumin chutney:
Yield 800g – Prep time 10 mins – Cook time:40 mins
|Ghee or clarified butter (See chef’s notes)
|Black mustard seeds
|Shallots, peeled and roughly chopped
|Garlic, peeled and crushed
|Plum tomatoes, roughly chopped
|Kashmiri chilli (See chef’s notes)
|White wine vinegar
- Heat the ghee or butter in a heavy based pan, then add the mustard seeds, star anise and cloves and fry for 1-2 minutes until fragrant.
- Add the shallots to the pan and fry for 10 minutes or until they begin to caramelise. Add the garlic and continue to cook for a further 2 minutes.
- Stir in the tomatoes, cumin, coriander and chilli, add the sugar, vinegar and ½ tsp of fine sea salt.
- Cook for 20 minutes on a medium heat stirring every 5 minutes to make sure that the mixture doesn’t catch. If the mix becomes too dry you can add a splash of water.
- When cooked, remove from the heat and let cool before serving.You can store the chutney in an airtight container for up to 3 months in the fridge.
Chef’s Notes – To clarify the butter, you first melt it and then pour off the golden clear part from the milky solids. If you don’t have Kashmiri chillies, use ½ tsp chili powder and ½ tsp paprika powder mixed together per chilli.