Authentic Bangladeshi Beef Curry
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
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
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
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, about 1 to 1 1/2 hours. Makes 6 servings.
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