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    Almond Beef Curry

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    Almond Beef Curry

    • Preparation time: 1 hour, plus 3-6 hours marinating
    • Cooking time: 90 minutes
    • Total time: 5 hours 30 minutes to 8 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 6


    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • Half small cinnamon stick, broken
    • 10 cardamom pods
    • 1-2 dried kashmiri chillies (optional)
    • 1kg Aberdeen Angus diced braising steak
    • 7 tbsp sunflower oil
    • 400g onions, finely sliced
    • 3 cloves garlic, finely chopped
    • 1 tsp finely chopped fresh ginger
    • 285ml natural Greek yoghurt
    • 1 bay leaf
    • 2 tsp sea salt
    • 450g plain flour
    • 55g ground almonds


    1. Place a small frying pan over a medium-low heat with the cumin seeds, black peppercorns, cinnamon and the seeds from the cardamom pods and gently roast (without any fat) until they release a wonderful scent. Remove and tip into a spice grinder or pestle and mortar. Place one kashmiri chilli in the pan and roast until it is slightly coloured. Break into pieces and add to the other spices. Grind or crush them together until they form a powder.
    2. Sort through the diced meat and, if necessary, trim off any fat or sinew. Place in a large bowl and rub in the spice powder, ensuring that all the meat is coated in it. Mix in 1 tbsp of oil, cover and chill for at least three hours, but preferably six.
    3. When you are ready to cook, preheat the oven to 150°C/gas mark 2. Heat 3 tbsp oil in a flameproof casserole dish or oven-proof saucepan. Add the onions and gently fry over a medium-low heat for about 10 minutes or until soft and lightly caramelised. Mix in the garlic and ginger and, if you like spicy cubrries, another ripped kashmiri chilli. Continue to fry for 5 minutes, then tip into a large bowl.
    4. While the onions are cooking, get your remaining ingredients ready, including a flour paste to seal the saucepan. Mix the flour with enough cold water to form a firm dough and set aside. Whisk the yoghurt with about 220ml water and set aside.
    5. Add 3 tbsp oil to your empty saucepan and fry the marinated beef in batches, making sure you only ever have a single layer of meat with each batch. Turn the beef, to ensure that it is well-browned on all sides. Once all the beef is browned, return it to the pan, along with the onion mixture, yoghurt and bay leaf. Bring up to a simmer, add the salt and remove from the heat.
    6. Quickly roll the flour and water dough into a long sausage and press it around the rim of your saucepan or casserole dish. Finally, squash on the lid, so that the two are tightly sealed together. Place in the centre of the oven and bake for 1½ hours.
    7. Remove from the oven and break open the seal by prizing off the lid. Mix in the almonds and then transfer to a clean pan. Reheat when needed. Alternatively, leave to cool, then refrigerate.

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