Baked Beef Casserole with Cumin, Cardamom and Coconut

Creamy, delicious and packed with flavour, this casserole makes a great family meal or a dish that will impress if entertaining.


Serves 6-8


1kg beef diced

plain flour seasoned with salt and pepper for dusting

large knob of butter

2 large onions peeled and finely chopped

3 garlic cloves crushed

Hunk of fresh ginger, peeled and finely chopped

200g ground almonds

2 teaspoons of ground cumin

1 tablespoon of cardamom pods bruised

1-2 chillies finely diced

freshly ground pepper

1 teaspoon of chilli powder

1 1/2 tins of full fat coconut milk

700mls of beef stock

2 heads of bok choy, washed, trimmed

10 stalks of long stem broccoli, trimmed and cut in two


Toss the beef in seasoned flour in a oven proof casserole dish. Brown meat in some oil and set aside. Heat the butter in the casserole dish and sauté the onions for 10 minutes on a gentle heat until soft. Add garlic, ginger, spices and ground almonds and cook for 3-5 minutes on a medium heat stirring continually. Add the browned meat and coconut milk and stock. Bring up heat and when it begins to bubble, transfer to the oven and bake at 180 degrees Celsius for 1 hour. Stir in the vegetables and leave in oven for a further 5-10 minutes. Serve with brown basmati rice or for a lighter option serve in a bowl on some baby spinach.

RecipesAlva O'Sullivan