Authentic Bangladeshi Beef Curry

Authentic Bangladeshi Beef Curry

42
maishadewan 1

"This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread."

Ingredients 2 h 15 m {{adjustedServings}} servings 320 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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.
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Reviews 42

  1. 52 Ratings

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WORSHIPWARRIORMT
6/24/2010

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 (was scared it would be to hot) it was a mild medium heat. Perfect for me...Super yummy..my family loved it! Will make again for sure! :)

desicook
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 little over a pound of beef, heaping teaspoons of cumin, corriander, and turmeric, as well as minced fresh garlic (no powder required)I used the cardamom and cloves as listed, about 1 tbsp of minced ginger, and a 2 inch piece of cinnamon. I used two extra large jalapenos, which were plenty. Cayenne/red chili powder is only needed to taste depending on how spicy the peppers are and how much you can handle. Beef dishes tend to need to be cooked for 3-4 hours to be cooked properly until tender. Potatoes can also be added to this dish towards the end of cooking. I served with basmati rice and homemade naan.

Traci-in-Cali
2/8/2010

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! I added an extra cup of water and about two cups of cubed potatoes the last 30 minutes. :) Thanks!