1.   Into a large skillet set on medium heat, add the butter and when the butter is sizzling drop in the onions and bay leaves. Sauté until translucent. Add the garlic and ginger. Stir and continue cooking for 1 minute

2.   Sprinkle the curry powder, turmeric powder, cumin powder, and cinnamon powder over the onion mixture. Toss and cook about 1 minute

3.   Add the ground beef to the spiced onion mixture. Brown the ground beef and toss to combine. Cook for about 8 minutes, until the ground beef is almost cooked through

4.   Season with salt and pepper, toss to combine. Make a clearing in the center of the meat and add the diced carrots. Cook about 1 -2 minutes to soften the carrots. Add the zucchini into the center of the carrots, cook 1 minute. Toss well. Remove the bay leaves and set aside for later use. Distribute the cilantro and crushed almond slices and toss well to combine

5.   Transfer the meat mixture to a greased deep sided casserole dish. Press down lightly with the back of the spatula. Set aside

6.   Make the Royale by combining the whole eggs with the heavy cream. Whisk to make a homogenous mixture. Pour the Royale over the meat mixture in the casserole pan. Place the reserved bay leaves on top
-Transfer the casserole into the middle position of your 360 F or 180 C preheated oven. Bake for 30 – 45 minutes so that the Royale has a golden brown and lightly crisp skin.

7.   Remove from oven and let rest 10 minutes before serving. Enjoy!