Ingredients and Weight:
- Beef chuck roast, 2.5 lbs
- Onion, 1 lb
- Garlic, 1/2 cup
- Ginger, 1/2 cup
- Green chili peppers, 2
- Tomato puree, 1 can (15 ounces)
- Bangladeshi curry powder, 1/4 cup
- Cumin, 1 tablespoon
- Coriander, 1 tablespoon
- Salt and pepper to taste
- Vegetable oil, 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
3
Preparation Method Steps:
- Cut the beef into 1-inch cubes.
- Heat the oil in a large pot over medium heat and brown the beef in batches. Remove the browned beef from the pot and set aside.
- Add the onion to the pot and cook until translucent.
- Add the garlic and ginger and cook for 1 minute.
- Add the green chili peppers and stir for 30 seconds.
- Add the tomato puree, curry powder, cumin, coriander, salt, and pepper. Cook for 5 minutes.
- Return the browned beef to the pot and add enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until the beef is tender.
- Serve with rice or naan bread.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich and flavorful curry with tender beef
- Moderate spice level
- Can be served with a variety of sides
User Comments:
- "This curry was absolutely delicious! The beef was tender and flavorful, and the curry had the perfect amount of spice."
- "I'm not usually a fan of curry, but this dish was amazing! I will definitely be making it again."
- "This curry is so easy to make and it tastes like it's from a five-star restaurant."
Special Precautions and Tips:
- If you can't find Bangladeshi curry powder, you can substitute a blend of Indian curry powder and garam masala.
- If you don't have green chili peppers, you can use red chili peppers.
- Be careful not to overcook the beef, as it will become tough.
