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Bhuna Beef Cheeks

Updated: Feb 4, 2021

I've been using Beef cheeks in a variety of dishes ever since I was introduced to them many many years ago when I was a spotty faced "no all no nothing" young commis chef by an old boss of mine who'd made a beef chilli using cheeks, I tasted it and thought it was absolutely fantastic,

So beef cheeks make frequent appearances in one form or other on my menu, they're reasonably inexpensive, have a wonderful beefy flavour, and, can be used for a multitude of dishes

This recipe does require you to marinade the cheeks over night, not essential, but definitely benefits from doing so,

"Bhuna is a term you commonly find on restaurant menus. It refers to cooking meat with spices with little or no water added. This requires constant stirring to prevent the spices sticking to the bottom of the pan but the resulting dish is rich and intense in flavour from the caramelisation of the onions and the frying of the spices."

Serves 4-6 people


  1. 1kg of beef cheeks cut into 4cm cubes

  2. A good splash of rapeseed oil

  3. ½ tsp cloves

  4. 4 cardamom pods

  5. ½ tsp black peppercorns

  6. 2 bay leaves

  7. 3 green chillies, slit lengthwise in half

  8. 250ml water

  9. 2 tomatoes, finely chopped

  10. A piece of fresh ginger, finely chopped

  11. 3 tbsp tamarind paste

  12. Juice of ½ lemon

  13. 2 tbsp chopped fresh coriander

  14. A p