Serves 8


2kg lean stewing beef

4 Teaspoons Garam masala

2 Tablespoons coconut oil

4 Tablespoons greek yoghurt 5% fat

4 large sweet onions

4 cloves of garlic

5 cm piece of fresh root ginger ( peeled and grated)

4 Tablespoons Tomato puree

2 Tablespoons of coconut sugar

2 Tins of chopped tomatoes

6-8 Cardamon pods

15/20 Curry leaves

Bunch coriander (chopped leaves and chopped stalks)

Spice mix:

4 Teaspoons of coriander seeds

4 Teaspoons cumin seeds

1 Teaspoons fennel seeds

1 Teaspoon fenugreek seeds

4 Teaspoons mild curry powder

1 Teaspoon ground Tumeric


  1. Mix the yoghurt and garam masala together in a large bowl, season the beef and mix in the yoghurt and garam masala set a side  for 30 mins at least or over night in the fridge.
  2. Heat the coconut oil in a large pan, saute the onions, garlic and ginger with a little salt and pepper, cover with a lid cover with a lid stirring occasionally for 7 mins until soft.
  3. In a separate small pan lightly toast the spice ingredients. Then mill with a grind of salt in a nutri-bullet or pestle and mortar. tip the mix into the saute pan and caramalise the onions for a few minutes.
  4. Once the onions and garlic and ginger are sauted add the tomato puree and coconut sugar. Add the tomatoes, beef stock, coriander stalks, curry leaves and cardamom pods. Give a good stir.
  5. Add the marinated beef to your pan partially cover the curry and reduce the heat simmer for 3-4 hours or transfer to a slow cooker until the meat is tender.
  6. Serve with rice and or Indian bread scatter coriander leaves over curry.

Macros (per serving of curry):

Calories 396

Fat 13.9g

Carbs 50.3g

Protein 22.2g