500gbeef or lambcut in small pieces (slow cooking cuts like chuck, topside, leg, shoulder, neck)
1tspcumin seeds
1tspcoriander seeds
½tspcoarsely ground black pepper
½tspchilli flakes
2tspsalt
5clovesgarliccrushed or finely chopped
100gbeef suet (or substitute with half a cup of vegetable oil)
125mlEV olive oil
Instructions
Day 1
Dry fry the coriander and cumin seeds on low heat for 2-3 minutes until you get a lovely fragrance.
Tip out onto a flat plate, cool for 5 minutes, then place in a spice mill or pestle and mortar and blitz or pound to a semi coarse grind.
Now mix all the ingredients together in a bowl, cover with cling film and place in the fridge overnight.
Day 2
Transfer the whole lot into a large frying pan and heat over medium flame.
When it's heated up and the suet is beginning to melt, lower the heat right down and cook for 2 - 2.5 hours until the meat is a very dark colour.
Transfer everything into a sterilised jar and store in the fridge and use as described above. Just like any confit, it's great to eat now but gets better as it ages.
I was told that it should be fine in the fridge for about 3 months, the longest it has lasted (before being eaten up) in my house is 2 months!