Slow-Cooked Beef in a Spiced Almond Sauce

This aromatic beef curry is delicious served with minty cauli-rice and roasted carrots spiced with ground coriander.


Serves 4

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


  1. In a food processor, blend the ginger, almonds, ground cinnamon, ground coriander, and ground cumin with 2 tablespoons water until a paste forms.
  2. 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.
  3. Melt 1½ tablespoons of butter in the same frying pan and brown the beef for about 3 minutes.
  4. Add the shallot mixture back into the frying pan with the almond paste and a generous pinch of sea salt. Stir well.
  5. 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.
  6. Remove the whole spices and serve.




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