This aromatic beef curry is delicious served with minty cauli-rice and roasted carrots spiced with ground coriander.
Approximate nutrition per serving: 355kcal / 26.4g fat / 12.1g saturated fat / 6.6g total carbohydrates / 2.2g fibre / 4.4g net carbohydrates / 22.8g protein.
- 400g organic, grass-fed stewing beef, diced
- 2 medium shallots (about 75g), finely chopped
- 15g fresh ginger, finely grated
- 30g ground almonds
- 1 teaspoon ground cinnamon
- 1½ teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 2 garlic cloves, crushed
- 3 whole cloves
- 5 whole cardamom pods
- 1 cinnamon stick
- 2½ tablespoons grass-fed butter
- Sea salt
- In a food processor, blend the ginger, almonds, ground cinnamon, ground coriander, and ground cumin with 2 tablespoons water until a paste forms.
- Melt 1 tablespoon of butter in a large, deep frying pan, over a low-medium heat. Gently sauté the shallot, garlic, whole cloves, cardamom pods, and the cinnamon stick until the onion starts to soften. Remove from the pan and set aside.
- Melt 1½ tablespoons of butter in the same frying pan and brown the beef for about 3 minutes.
- Add the shallot mixture back into the frying pan with the almond paste and a generous pinch of sea salt. Stir well.
- Move to a small hob ring over a low heat. Cover and cook slowly for about 2 hours, or until the beef is tender. Stir frequently and add water in small amounts when needed. I added a total of 250ml water during cooking.
- Remove the whole spices and serve.