Beef Korma LCHF

I made the most delicious Beef Korma last night.  I used less water this time to make a more intense flavour.  The oxtail or any kind of meat on the bone is so nutritious.  Check out  this link for a helpful guide of the health benefits of bone broth.

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  • 2 tbsps olive oil
  • 1 tsp hot chilli powder
  • 1.5 tsp ground turmeric
  • 1.5 tsp ground cinnamon
  • 8 green cardamoms, crushed
  • 2 garlic cloves, finely chopped
  • 2 medium onions, chopped
  • 2 tbsps fresh ginger, finely chopped
  • 200g (0.45 lbs) beef shin shank
  • 300g (0.65 lbs) beef tail
  • 1 tbsp sugar free beef stock
  • 200 ml (6.8 oz.) water
  • Freshly ground white and black pepper
  • Salt
  • 150 ml (5.0 oz.) double cream
  • 7 cherry tomatoes,chopped
  • 4 tbsps fresh coriander/cilantro roughly chopped


  • Add 100 ml (3.4 oz) water into the slow cooker and turn on high heat.
  • Put a medium saucepan over a medium heat and add the olive oil.
  • Add the spices and cook gently for 2-3 minutes, to release their flavour, but do not burn.
  • Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
  • Add the beef shin shank and beef tail for a slight browning.
  • Add the water and once it starts boiling pour all the ingredients to the slow cooker.
  • Adjust the slow cooker to low heat and let cook for 6-8 hours.
  • For the last hour add the cream, tomatoes and fresh coriander/cilantro.

Serve with (Optional)

Steamed broccoli or cauliflower.
Greek yogurt