Bengali Beef Curry Recipes

Steps:

• Cut the meat into small pieces of 2 inches size. Wash meat well, drain, and set aside. Peel, slice and wash onions and set aside. Mix well yogurt, meat and all the spices and let it marinate for 1 hour.
• Pour the cooking oil in a 8 liter cooking pot, add onions and stir fry onions for about 20 seconds. Add marinated meat and stir fry for 10 minutes on low-medium heat. Add salt and 1 liter water, stir well and cover pot on low-medium heat and let meat cook for 1 hour. Stir the curry every 10 minutes.
• Add more water in between if necessary so that the curry does not dry up, do not add more than 1 cup of water at a time, so that the curry remains thick. Finally remove from heat and garnish with Fresh coriander and mint leaves. Serve hot with Roti, Nan, Paratha, Pulao or Rice. Beef with bones tastes better.

Steps:

• 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, about 1 to 1 1/2 hours.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
• Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.