Authentic Bangladeshi Beef Curry

Recipe View Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent (about 5 minutes). Reduce heat to medium-low and continue cooking, stirring occasionally, until the onion is very tender, deeply caramelized, and dark brown (15-20 minutes). This step is crucial for developing the curry's rich flavor base.

Recipe View Stir in the minced garlic, sliced green chiles, ginger paste, crushed cardamom pods, whole cloves, and cinnamon sticks. Cook, stirring constantly, until the garlic is fragrant and just beginning to brown (3-5 minutes). Be careful not to burn the garlic.

Recipe View In a small bowl, combine the ground cumin, ground coriander, ground turmeric, garlic powder, and cayenne pepper. Add this spice mixture to the onion mixture and stir well to combine. Cook for another minute to bloom the spices. Pour in the water (or beef broth) and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened into a paste-like consistency (5-7 minutes).

Recipe View Add the beef chuck cubes to the skillet, ensuring they are well coated with the spice mixture. Increase heat to medium, stirring occasionally until beef is lightly seared. Reduce heat to low, cover the skillet, and simmer gently, stirring occasionally to prevent sticking, until the beef is cooked through and incredibly tender (1 to 1.5 hours). Add more water if the curry becomes too dry during cooking.

Recipe View Remove the cinnamon sticks and cardamom pods before serving. Serve hot with basmati rice or naan bread.