Beef Cheek Coconut Curry
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 your liking.Use the spice mix as a base for other curries, including my lamb curry. Kaffir lime leaves can be bought from asian supermarkets and store well in the freezer.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- garlic
- cm ginger
- red chilli
- vegetable oil
- beef cheek
- red onion
- kaffir lime leaves
- lemongrass stalks
- tin plum tomatoes
- stock
- coconut milk
- fish sauce
- palm or soft brown sugar
- coriander leaves to garnish
- lime
- coriander seeds
- cumin seeds
- fenugreek seeds
- black mustard seeds
- stick cinnamon
- ground cardamon
- chilli flakes
- ground nutmeg
- turmeric