Ox Cheek Masala Pickled Shallots & Corriander Sauce Vierge

Ingredients

• 2 x ox cheeks trimmed of fat and sinew
• 5 x tbsp. veg oil
• 2 x large white onions blended to a puree
• 250ml passata
• 1 x tsp cumin seeds
• 1 x tsp turmeric
• 1 x tsp ground cumin
• 1 x tsp ground coriander
• 1 x tsp garam masala
• 1 x tsp Kashmiri chilli powder
• 2 x whole black cardamom
• 3 x green cardamom
• 1 x stick cassia bark / cinnamon
• 3 x tsp ginger paste
• 4 x tsp garlic paste
• 3 x tsp green chilli
• 6 x fresh curry leaves
• 2 x tbsp. tamarind sauce
• ½ tsp ground black pepper
• 1 1/2 x tsp fine salt
• 1 x medium sized red onion
• 50ml white vinegar
• 1 tbsp beetroot powder
• 2 x large ripe tomatoes, deseeded and diced
• 4 x spring onions washed and finely chopped
• coriander stalks washed well and chopped
• 2 generous pinches of fresh coriander leaves
• ¼ tsp green chilli paste
• zest of one lemon & juice of 1/2