Description
A fragrant Bangladeshi beef curry, caramelized onions and warming spices create a rich and flavorful gravy. Perfect with rice or flatbread!
Ingredients
Units
- 2 lbs (907 g) Beef
- 2 cups (473 ml) onion, thinly sliced (divided)
- 2-3 cinnamon sticks, about 1 inch each
- 3-4 green cardamom
- 4-5 black peppercorn
- 1/2 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 1/2 tablespoon ginger paste
- 1 1/2 tablespoon garlic paste
- 1-2 bay leaves
- 1 teaspoon turmeric powder
- 1 cup (237 ml) + 1 tablespoon oil
- Salt
- 1/4 cup (59 ml) rice flour
- 1/4 teaspoon panch phoron (a whole spice blend)
- 1 teaspoon fennel seed powder
Instructions
- Heat oil in a pan. Add 1 cup onion and sauté until golden or light brown.
- Add all spices (from cinnamon to salt) and fry them with a little water until the oil separates.
- Add meat and stir for 10 to 12 minutes.
- Add enough water to cover the meat and cook until the meat is tender.
- In a separate bowl, mix rice flour with 1/2 cup water and pour into the pan where the meat is cooking. Cook for 5 to 6 minutes until the gravy thickens.
- In a separate pan, heat 1 tablespoon of oil. Add panch phoron and onion.
- Sauté the onion until dark brown and pour it over the beef curry.
- Turn off the stove and sprinkle with fennel seed powder.
- Cover the beef to allow the flavors to combine. Wait about 15 minutes before serving.
Notes
- For deeper flavor, brown the beef before adding the spices.
- If you don’t have rice flour, you can thicken the curry with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Store leftover curry in an airtight container in the refrigerator for up to 4 days, and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Bangladeshi
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100