Day 1

• Dry fry the coriander and cumin seeds on low heat for 2-3 minutes until you get a lovely fragrance.
  1 tsp coriander seeds, 1 tsp cumin seeds
• 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.
  500 g beef or lamb, ½ tsp coarsely ground black pepper, ½ tsp chilli flakes, 2 tsp salt, 5 cloves garlic, 100 g beef suet

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 2-2½ 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!