SRI LANKAN BLACK CURRY BRISKET - Angus Reserve

Ingredients

• 2kg piece beef brisket (Point End)
• 2 Tbsp coriander seeds
• 2 Tbsp nigella seeds
• 1½ Tbsp white peppercorns
• 1 Tbsp fennel seeds
• 1 Tbsp yellow mustard seeds
• 12 cardamom pods
• 12 cloves
• 4 cinnamon sticks, crumbled
• 2 Tbsp chilli powder
• 1 Tbsp sweet paprika
• 2 tsp ground nutmeg
• Sea salt flakes and freshly-ground black pepper
• 8 eschalots, finely sliced
• 8cm piece ginger, cut into fine batons
• 24 curry leaves
• 12 cloves garlic, crushed
• ½ cup tamarind concentrate
• Finely-grated zest and juice of 6 limes
• 2 x 400g coconut cream
• Toasted coconut flakes, coriander, sour cabbage and chili sauce, to serve