Slow-Braised Beef Cheek Madras

Beef cheek is MADE for a curry like this. It has loads of connective tissue and fat running through it, which means after a few hours of slow cooking it becomes ridiculously soft and sticky but still holds together beautifully on the plate. For me, a Madras should be properly spicy, tangy and deeply savoury rather than just aggressively hot, so there is loads of ginger, garlic, curry leaves and spice in here, with tamarind running through the sauce to give it that essential sharpness. Finish the whole thing with sizzling curry-leaf chilli ghee and this is seriously good.