Food and Travel Magazine | Ox cheek masala, pickled shallots and…

Ingredients

• 5tbsp vegetable oil
• 2 large white onions, chopped then blended to a purée
• 1tsp black cumin seeds
• 6 fresh curry leaves
• 3tsp ginger paste
• 3tsp green chilli paste
• 4tsp garlic paste
• 2 ox cheeks, fat and sinew trimmed, cut into 2 or 4 pieces depending on size
• 250ml passata
• 1tsp ground turmeric
• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp Kashmiri chilli powder
• 2 black cardamom pods
• 3 green cardamom pods
• 1 cassia bark or cinnamon stick
• 2tbsp tamarind sauce
• ½tsp ground black pepper
• 1 medium red onion, finely sliced
• 3tbsp white wine vinegar
• coriander leaves, to garnish
• deseeded and diced
• 4 spring onions, roughly chopped
• small handful coriander
• zest 1 lemon and juice of ½
• ¼tsp green chilli paste
• cooked rice
• crispy shallots/onions