Beef Curry  – & Coconut Cream

This delicious curry can be made 2 days ahead if kept covered in a refrigerator or can be frozen for 2 months.


  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1/4 cup almonds
  • 1/4 cup coconut cream
  • 2.5 kg beef pieces
  • 2 tablespoons coconut oil or extra virgin olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 3 cardamon pods
  • 2 tablespoons tamarind sauce (can substitute with lime juice, white wine or rice vinegar)
  • 1 & 1/4 cups coconut cream, extra
  • 1 teaspoon plain flour (can substitute with corn flour)
  • 1 tablespoon water
  • 2 tablespoons fresh coriander for garnish if available

Let’s get started

Blend the onion, garlic, nuts and coconut cream until smooth.Combine the mixture and lamb in a large bowl, stirring well until the lamb is coated. Cover and refrigerate for several hours or overnight.

Begin Preparation

  1. Heat oil in a large saucepan. Add coriander, cumin, ginger and cardamon pods. Stir over heat for 2 minutes, until the fragrances are released.
  2. Stir in the lamb mixture and cook over a high heat for about 5 minutes or until the lamb is browned all over. Stir in the processed mixture and extra coconut cream.
  3. Bring to the boil, reduce heat, simmer covered for 30 minutes. Remove cover and simmer for a further 30 minutes or until lamb is tender, stirring occasionally.
  4. Blend flour with water, stir into lamb mixture, stir over high heat until mixture boils and thickens. Stir in coriander just before serving.

Julie Dargan

RN, ND, BHSc, Author & Speaker