-
-
My review
Authentic Bangladeshi Beef Curry
13
Maisha Dewan
"This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 320Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 6075 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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!
9/6/2009
I used 2 Serrano chilies instead of the others and I omitted the cayenne. It was spicy enough that way. I used about 1/2 c. more water as I made it in a Dutch oven and the first cup of water ev...