Beef Cheek Risotto with Persian Eggplant Relish Recipe | myfoodbook

Ingredients

• 1/3 cup olive oil
• 600g (2) beef cheeks, cut in half
• 1.5l chicken or beef stock
• 2 eggplants, peeled and cut into 2cm cubes
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• Vegetable oil for frying
• 1 large onion, peeled and finely diced
• 1 large red chilli, finely diced (including seeds)
• 6 cloves garlic, crushed
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 3 large tomatoes, diced
• 1 large bunch coriander, leaves, and root, chopped
• 1/4 cup lemon juice
• 1 onion, finely diced 4 cloves garlic, crushed
• 350g arborio or carnaroli rice
• 1 cup dry white wine
• 2 ½ cups prepared eggplant relish
• 1 litre chicken or beef stock
• Prepared beef cheeks, drained and broken into large pieces
• 1 tablespoon butter