Delhi Beef Cheek Curry
Kimberly
4-6
15 minutes
90 minutes
Add any mix of vegetables to make it a one pot meal.
You can do this in the slow cooker but I recommend removing the meat with a slotted spoons and simmer the sauce to thicken it and make it luscious and more flavoursome.
HOT TIP: mix this up in your pot in the morning, bang it in the fridge to marinate through the day. Then it's ready to pop on the stove as soon as you walk in the door.
Ingredients
4 Beef cheeks, diced
1-2 tablespoons of Secret Spice Co Delhi
- 2 tspn unrefined salt
- 400ml coconut cream (I use Ayam)
400g tomatoes, diced or 3 tbspn tomato paste
Directions
Heat a heavy based, oven proof pot on a medium high heat
- Put all the ingredients in the pot and stir to combine
Put the lid on and bring to a simmer
Place in the oven at 160C for 1-2 hours or until tender. The smaller it’s cut, the quicker it cooks. The longer you cook it, the thicker and richer the sauce.
- Serve with cauliflower rice and salad.
