Cut the Ox Cheeks into large cubes and place them in a bowl. Season with A&O Sri Lankan rub and marinade overnight in the fridge.
Place a heavy bottomed pan over a medium heat and pour in 4 tbsp oil. Add the onions and allow them to soften before adding coriander seeds, cardamom pods, curry leaves, ginger and garlic. Mix everything together and add the beef until browned all over.
Transfer the mix to a slowcooker, or deep saucepan, and add the cinnamon, tamarind paste, chopped tomatoes, bay leaves and green chilli. Cover and slow cook for 8 hours on a low heat.
When the dish is ready to serve, remove the bay leaves and cinnamon stick from the pan and garnish with freshly chopped coriander.
Serve hot with Roti, Poppadoms, Rice and pickle of choice.
