Authentic Bangladeshi Beef Curry

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Ingredients

  • 3 tablespoons olive oil
  • 1onion, chopped
  • 6 cloves garlic, minced
  • 5green chile peppers, finely sliced
  • 1 teaspoon ginger paste
  • 3whole cardamom seeds
  • 2whole cloves
  • 1 ½ (2 inch) cinnamon sticks
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 cup water
  • 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

    • Directions

  • Step 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.

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  • Step 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.

  • Step 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.

  • Step 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.

    • 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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