Serves 5-7 1kg Free range Beef rump steak 500ml Free range, organic Beef stock, you can make your own which is ideal, ours was purchased from Farro Fresh 2 White onions, diced 1 Thumb Ginger, chopped fine 2 Garlic cloves, crushed & chopped 1 Red Chilli, chopped 1/4 C Soaked raw Cashews 2 tsp Coriander 2 tsp Cumin 2 tsp Garam Masala 2 tsp Turmeric 2 tsp each of Pink Himalayan Salt & Pepper Juice from 1 Lime 1/2 C Full fat Coconut cream 2 Tbs Almond butter, you could substitute for Cashew butter Coconut Oil for cooking EXTRA Fresh Mint & Cashews to sprinkle on top

In a hot frying pan with 1 tbs of coconut oil, brown your meat quickly on both sides. Roughly 1 minute each. Spoon meat into your crockpot and set aside

In the same frying pan add in 1 tbs of coconut oil and your chopped onions. Cook over a low-medium heat until soft. Add in your garlic and ginger and cook for a further 3-4 minutes.

Once your onions have turned slightly clear and the ginger & garlic have softened a little, reserve 1/4 of the mix and set aside. Add in all of your spices, salt & pepper and chilli to the remaining onions in the pan and stir.

Remove your mix from the heat and add this to a blending jug with your almond butter, lime juice, beef stock, coconut cream and soaked cashews. Using a stick blender, blitz until you have a thick and creamy paste. Add in the onions you had set aside earlier for a little bit of texture. Stir then pour over your beef in the crockpot

Turn your slow cooker to Low and leave to cook all day, around 8 hours. The meat will be super tender and the sauce, so creamy and tasty! Serve with fresh mint and extra chopped cashews. You could also serve this up with cauliflower rice.