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My review
Authentic Bangladeshi Beef Curry
Maisha Dewan
"This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread."
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Ingredients
2 h 15 m servings 320 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Footnotes
- Editor's Note:
- Use 5 to 6 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 2 to 3 serrano chiles or to taste. Use rubber gloves when chopping chile peppers.
- Slow Cooker Directions:
- Follow steps 1 and 2. Place the onions, spice mixture, and 1/2 cup water in the slow cooker; reserve the remaining water. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in the skillet first, if you wish). Add reserved water if you like a thinner consistency of curry.
- Pressure Cooker Directions:
- Cook the onions and spices in the pressure cooker instead of the skillet; add the beef in Step 4 and seal the lid. Bring to high pressure and cook until beef is tender, about 40 minutes. Allow pressure to release naturally after cooking.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 320 calories; 23.1 g fat; 8.8 g carbohydrates; 19.5 g protein; 69 mg cholesterol; 50 mg sodium. Full nutrition
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Reviews
Read all reviews 5972 Ratings
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Most helpful positive review
6/23/2010
I really enjoyed this recipe...I didn't have green chilies so I used some jalapenos...didn't have cardamom pods but I used a good size pinch of cardamom powder. Cut back on the cayenne peper (wa...
Most helpful critical review
5/18/2010
This curry did not work for my family, did not like the overall taste at all, all I could taste was Turmeric. I really think this needs to be reduced by at least 1/2 to allow the other flavors ...
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6/23/2010
I really enjoyed this recipe...I didn't have green chilies so I used some jalapenos...didn't have cardamom pods but I used a good size pinch of cardamom powder. Cut back on the cayenne peper (wa...
9/15/2009
This is a very good dish. I didn't alter it that much and it is definitely a keeper. I like lots of flavor, so I tend to interpret teaspoons as largely heaping teaspoons for spices. I used a ...
2/5/2010
I really lovd this, although the meat wasn't as tender as I would have liked. Next time I'll simmer at least 2 hours. I halfed the cayenne and it was still pretty spicy for us and we like heat...
9/2/2009
This was terrific. I used about half a jalapeño instead of the Thai chiles; the dish has a really nice mix of warm heat from the cayenne, and a more biting heat from the fresh chile. I omitted t...
4/4/2015
Very tasty. I'd recommend quickly searing the beef over a high heat before starting on the onions and setting it to one side until ready to add again. Seared beef adds even more depth to the fla...
12/19/2009
Great recipe. Very authentic. The only thing I added was some salt.
11/8/2010
Excellent! I threw the meat, potatos and some winter squash in the crock pot with onion and 3 cloves of garlic, added about 1/2 c of water, as well as cloves, cardamom and cinnimon sticks. Abou...
8/20/2010
Super Yum! Just added a little extra chili powder b/c we like it hot-will make again!