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Shahi Beef Curry Recipe For Beginners

Embark on a culinary journey to the heart of Bangladesh with our Shahi Beef Curry recipe. This dish is a celebration of flavors, combining tender beef with a symphony of spices, including cinnamon, cardamom, and garam masala. A touch of sweetness from raisins and dried plums adds a unique twist, making it a memorable experience for your palate.

Perfect for a cozy dinner or a festive gathering, Shahi Beef Curry is more than just a meal; it's a cultural experience. Serve it with fluffy pulao or warm parathas for a complete feast. Whether you're new to Bangladeshi cuisine or a seasoned enthusiast, this recipe is sure to delight and impress.

Explore the rich heritage of Bangladesh through this exquisite dish and make your dining table a royal affair with our Shahi Beef Curry. Dive into the recipe below and bring a taste of Bangladesh to your home today!


  • Cooking oil: ⅔ cup

  • Cinnamon sticks: 2 medium

  • Cardamom pods: 4

  • Onion: 1 large, thinly sliced

  • Turmeric: 1½ tsp

  • Red chili powder: 1½ tbsp (to taste)

  • Garlic paste: 2 tbsp

  • Ginger paste: 2½ tbsp

  • Beef or goat meat: 3 kg

  • Salt: 3 tsp (to taste)

  • Garam masala: 1 tbsp (homemade or store-bought beef curry masala can be used)

  • White pepper powder: 1 tsp

  • Mustard oil: ⅓ cup

  • Plain yogurt: 3 tbsp

  • Ketchup: 1½ tbsp

  • Warm water: 1½ cups

  • Fried onions: ½ cup

  • Nut paste: 2½ tbsp

  • Raisins: 1½ tbsp

  • Dried plums (Alubukhara): 5-6

  • Powdered milk: ¼ cup + 2 tbsp

  • Cardamom powder: ¼ tsp

  • Green chilies: 8-10

  • Roasted cumin: 1 tsp


  1. In a Dutch oven or a large pot, add ⅔ cup cooking oil and let it warm up.

  2. Add 2 medium cinnamon sticks and 4 cardamom pods.

  3. Add 1 large thinly sliced onion and cook until brown over medium-high heat.

  4. Once browned, add ¼ cup of water, then add 1½ tsp turmeric, 1½ tbsp red chili powder (to taste), and cook until the oil separates (about 2-3 minutes on low heat).

  5. Add 2 tbsp garlic paste and 2½ tbsp ginger paste, cook until fragrant. Add a splash of water if needed.

  6. Add 3 kg of beef or goat meat and mix well with the spices over medium heat.

  7. Add 3 tsp of salt (to taste), 1 tbsp garam masala, and 1 tsp white pepper powder.

  8. Add ⅓ cup of mustard oil and mix well.

  9. Add 3 tbsp plain yogurt, mix well, cover, and cook for 5 minutes over low heat to release the juices.

  10. Open the lid, add 1½ tbsp ketchup, and sauté for 5 minutes over medium-high heat.

  11. Add 1½ cups of warm water, cover, and cook for 1 hour on low heat, stirring occasionally.

  12. Once done, open the lid, add 2 tbsp garam masala, ½ cup fried onions, 2½ tbsp nut paste, 1½ tbsp raisins, 5-6 dried plums (Alubukhara), ¼ cup + 2 tbsp powdered milk, salt (to taste), ¼ tsp cardamom powder, 8-10 green chilies, and 1 tsp roasted cumin.

  13. Cover and cook for another 30 minutes on the lowest heat until the meat is tender.

  14. Garnish with fried onions and serve with pulao or paratha. Enjoy!



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