Food and Travel Magazine | Kashmiri crusted côte de boeuf

Ingredients

• 1kg côtes de boeuf, at room temperature
• olive oil, to drizzle
• 1tsp cumin seeds
• 2tsp coriander seeds
• 1tsp fennel seeds
• seeds from 4 cardamom pods
• 1tsp whole black peppercorns
• 4 whole dried Kashmiri chillies
• 1/2tsp ground cinnamon
• good pinch ground cloves
• good pinch ground nutmeg
• 5 anchovy fillets, finely chopped
• 50g smoked butter, softened