Hi foodies! I hope you are all having an amazing Monday and are ready to face the week with a bang. Speaking of starting things off with a bang, I have a great recipe for you guys to try out. Its awesome, flavorful, tasty and a spicy winner. Last week we had some lamb for you guys to try out and this week we have a Bangladeshi twist on beef for you. I have some great recipes coming up all month for just curry dishes. Hopefully you will enjoy our second installment, and don’t forget to comment, like and share. Happy eating!
- 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 1/2 (2 inch) cinnamon sticks
- A teaspoon ground cumin
- one teaspoon ground coriander
- 1 teaspoon ground turmeric
- A teaspoon garlic powder
- one teaspoon cayenne pepper
- A cup water
- 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
Prep 30 m
Cook 1 h 45 m
- 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, for about 1 to 1 1/2 hours.