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!
Ingredients:
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
Instructions:
In a Dutch oven or a large pot, add ⅔ cup cooking oil and let it warm up.
Add 2 medium cinnamon sticks and 4 cardamom pods.
Add 1 large thinly sliced onion and cook until brown over medium-high heat.
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).
Add 2 tbsp garlic paste and 2½ tbsp ginger paste, cook until fragrant. Add a splash of water if needed.
Add 3 kg of beef or goat meat and mix well with the spices over medium heat.
Add 3 tsp of salt (to taste), 1 tbsp garam masala, and 1 tsp white pepper powder.
Add ⅓ cup of mustard oil and mix well.
Add 3 tbsp plain yogurt, mix well, cover, and cook for 5 minutes over low heat to release the juices.
Open the lid, add 1½ tbsp ketchup, and sauté for 5 minutes over medium-high heat.
Add 1½ cups of warm water, cover, and cook for 1 hour on low heat, stirring occasionally.
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.
Cover and cook for another 30 minutes on the lowest heat until the meat is tender.
Garnish with fried onions and serve with pulao or paratha. Enjoy!