This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread
Prep Time
2 hrs 15 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Editor's Note:
Use 5 to 6 small green chile peppers
such as Thai chiles; if they're unavailable
substitute 2 to 3 serrano chiles or to taste. Use rubber gloves when chopping chile peppers.
Slow Cooker Directions:
Follow steps 1 and 2. Place the onions
spice mixture
and 1/2 cup water in the slow cooker; reserve the remaining water. Add the beef and cook on Low for 8 to 10 hours or on High for 4 to 6 hours (you may brown the beef in the skillet first
if you wish). Add reserved water if you like a thinner consistency of curry.
Pressure Cooker Directions:
Cook the onions and spices in the pressure cooker instead of the skillet; add the beef in Step 4 and seal the lid. Bring to high pressure and cook until beef is tender
about 40 minutes. Allow pressure to release naturally after cooking.
.JPG)
