Sylheti Beef Curry
- Time
- About 2 hours
- Servings
- 4
Ingredients
- ½ hatxora (Citrus macroptera|citrus macroptera)
- 500 grams beef, cut into cubes
- 2 onions, finely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon chile powder (adjust to taste)
- 2 tomatoes, chopped
- 2 green Indian chiles, slit
- 2 bay leaves
- 4–5 cloves
- 4–5 green cardamom pods
- 1 cinnamon stick
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
- Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add the beef cubes and cook until they are browned on all sides.
- Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.
- Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- Pour in enough water to cover the beef, season with salt, and bring to a boil.
- Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.