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YELLOW CURRY OF BEEF CHEEKS & CASHEWS

Serves
4
Prep
10mins
Cook
4.5hrs
DIFFICULTY
medium
Ingredients
  • 1.2kg Omugi beef cheeks, trimmed
  • sea salt flakes and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 8cm piece turmeric, chopped
  • 8cm piece ginger, peeled and chopped
  • 12 cloves garlic
  • 8 kaffir lime leaves
  • 1 bunch coriander
  • 2 tsp ground cardamom
  • 1 tsp coriander seeds, toasted
  • 4 star anise, toasted
  • 1 Tbsp sesame oil
  • ¼ cup fish sauce
  • 4 brown onions, finely sliced
  • 2 cup toasted cashews
  • 1½ L beef stock
  • 400ml coconut cream
  • 1 bunch mint leaves
  • noodles, to serve
Method
  • Season the beef cheeks with salt and pepper, then drizzle with half the extra virgin olive oil. Sear in a hot skillet set over high heat for 10 minutes, until very well browned.
  • Combine the turmeric, ginger, garlic, lime leaves, coriander roots, spices, sesame oil and fish sauce in a blender and purée until smooth.
  • Fry the onions in a heavy-based saucepan in the remaining oil until browned. Add the curry paste and cook until the mixture begins to stick to the bottom of the saucepan. Pour in the stock and coconut cream, stir well, and then add the beef cheeks and cashews. Simmer gently for 4 hours, topping up with water as needed.
  • Chop the coriander and mint leaves and stir in, then serve with noodles.
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