How To Make Ox-Cheek Curry

Ingredients Required

•600g Ox Cheeks, kept whole

•60ml sunflower oil

•2 x onions, sliced

•4 garlic cloves, crushed

•Thumb of fresh ginger, peeled and finely chopped

•1 snapped quill of cinnamon

•6 black cardamom pods

•1 tsp cloves

•Half a bottle of red wine

•1 tin of chopped tomatoes

•500ml water

•2 tsp garam masala

•1 tbs tamarind concentrate

•1 tsp sugar

•Dash of salt

How To Make Ox-Cheek Curry

•Using a large deep stock-pot, over a medium heat warm the oil and add the whole spices, of cinnamon, cardamom and cloves, cover and cook for 5 minutes.

•Fry the onions, garlic, and ginger until opaque.

•Now pitch in the ox-cheeks and brown on both sides for 2-3 minutes.

•Pour in the wine, water, tinned tomatoes and stir in well; drop in the garam masala, tamarind concentrate, sugar and salt seasoning.

•Agitate well and cover, cooking for 3.5 – 4 hours until the meat can be easily torn apart.

•Spoon out the ox cheeks into a separate bowl and using a pair of forks, shred the meat.

•Reserve the liquid.

•Serve the meat over a bed of rice, or mash and generously drizzle the sauce over the assembly.

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