Traditional Bangladeshi Beef Curry

Ingredients List

• 3 tablespoons olive oil

• 1 onion, chopped

• 6 cloves garlic, minced

• 5 green chile peppers, finely sliced

• 1 teaspoon ginger paste

• 3 whole cardamom seeds

• 2 whole 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

Cooking Instructions

1. Heat olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring frequently, until the onion becomes tender and dark brown, around 15 to 20 minutes.

2. Mix in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook for an additional 3 to 5 minutes, until the garlic starts to brown.

3. Stir in cumin, coriander, turmeric, garlic powder, cayenne pepper, and a bit of water. Let the mixture simmer until most of the water evaporates and the sauce thickens.

4. Add the beef chunks and stir to coat with the spice blend. Simmer over medium-low heat, stirring occasionally, until the beef becomes tender and fully cooked, about 1 to 1.5 hours.

Note from the Editor:

For the chiles, use 5 to 6 small green ones, like Thai chiles. If unavailable, substitute with 2 to 3 serrano chiles, or adjust to taste. Be sure to wear rubber gloves when handling and chopping the chiles.

Instructions for Slow Cooker:

Follow steps 1 and 2. Combine the onions, spice blend, and 1/2 cup of water in the slow cooker, saving the rest of the water for later. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. If you prefer, you can brown the beef in a skillet first. If a thinner curry is desired, add the reserved water.

Instructions for Pressure Cooker:

Instead of using a skillet, cook the onions and spices directly in the pressure cooker. Add the beef in Step 4, close the lid, and bring to high pressure. Cook until the beef becomes tender, around 40 minutes, then let the pressure release naturally.

Nutrition Information (per serving)