Authentic Bangladeshi Beef Curry

Authentic Bangladeshi Beef Curry

45
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 servings 320 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • 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

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  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.

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

45
  1. 56 Ratings

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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...

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 ...

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...

This was terrific. I used about half a jalapeƱo 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...

Great recipe. Very authentic. The only thing I added was some salt.

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...

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...

Super Yum! Just added a little extra chili powder b/c we like it hot-will make again!

I placed cut all ingredients in a large baggie the night before and the next morning I put it in the crockpot with 1/2 cup of beef broth on low setting for 6 hrs and it came out excellent! I d...