2 Tbsp Oil
500 g Cow heels
2 ½ Tbsp Seven Colours Grill Seasoning™
1 Tbsp Black pepper
1 Tbsp Paprika
2 Bay leaves
3 Tbsp Tomato paste
1 Tbsp Curry paste
2 Beef stock cubes
1L Hot water


Heat the oil and brown the cowl heels. Add the Seven Colours Grill Seasoning™, black pepper, paprika, bay leaves, tomato paste, curry paste and stock cubes. Stir to combine the flavours well. Add the hot water and cook on low to medium heat until the cow heels are tender and the sauce has reduced and thickened.
Tip: Serve with creamy risotto or creamy samp.