Bangladeshi Beef Curry

 

 Bangladeshi Beef Curry

1. Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt (4 tablespoons natural yoghurt) and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2. Heat a thin film (3 tbls) of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and water Add the sugar to help caramelize the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
3. Drop in the beef chunks and coat them in the spices and mix while adding little water.
4. Let cook for 1.5-2 hours.

For Coconut Curry Beef:

 

 

Source:http://shewearsmanyhats.com/2013/03/coconut-curry-beef/

• 2 tablespoons vegetable oil
• 2 pounds beef chuck roast, cut into 2″ pieces
• salt
• 2 large onions, cut into wedges
• 4 cloves garlic, minced
• 2 teaspoons soy sauce
• 1 tablespoon ground ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cayenne pepper
• 1 13.6 ounce can light coconut milk
• 2 tablespoons packed brown sugar
• 1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
• 1 pint cherry tomatoes
• optional, fresh cilantro for garnish, chopped

Instructions

1. Preheat oven to 275°F
2. Add oil to a dutch oven or oven safe pot and warm over medium-high heat. Salt beef and brown on all sides. Work in batches if necessary. Remove remove from pan, set aside, covered.
3. Saute onions in the pan for about 5 minutes.
4. Reduce heat to medium, add soy, garlic, ginger, curry and cayenne and cook for about 2 minutes, stirring occasionally. Watch, being careful not to burn garlic.
5. Add coconut milk and brown sugar and stir until combined well.
6. Taste and adjust seasonings to taste.
7. Add browned beef back to pan, stir to combine all together well. Cover and cook at 275°F for at least 3 hours (4-5 hours is even more better).
8. Add bell pepper and tomatoes for final 15 minutes of cooking.
9. Serve over jasmine rice, or favorite rice or pasta.
10. Garnish with fresh chopped cilantro if desired.