Name: Beef Cheek Coconut Curry
Prep time: 20 min
Cook time: 120 min
Ingredients: 4 cloves garlic (roughly chopped); 4 cm ginger (roughly chopped); 2 red chilli (roughly chopped); 4 tbsp vegetable oil; 2 kg beef cheek (or other slow cook style beef) (cut into chunks); 1 red onion (diced); 8 kaffir lime leaves; 2 lemongrass stalks (bruised); 400 g tin plum tomatoes; 500 ml stock (beef or chicken); 400 g coconut milk (see video); 2 tsp fish sauce; 1 tbsp palm or soft brown sugar; coriander leaves to garnish; 1 lime (quartered); 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fenugreek seeds; 1 tbsp black mustard seeds; 10 cloves; 1 stick cinnamon; 1 tsp ground cardamon; 1 tsp chilli flakes; ¼ tsp ground nutmeg; 1 tbsp turmeric

Inspired by a Malaysian Rendang I have added roasted spice mix and tomatoes. When tasting at the end you are looking for a combination of sweet, sour and salty so use the lime and fish sauce to adjust the seasoning to you...

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