This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Ingredients
- olive oil: 3 Tbsp
- onion: 1 piece (chopped)
- garlic: 6 clove (minced)
- green Chili peppers, finely: 5 piece (sliced)
- ginger paste: 1 tsp
- whole cardamom seeds: 3 piece
- whole cloves: 2 piece
- ½ (2 inch) cinnamon sticks: 1 piece
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- ground turmeric: 1 tsp
- garlic powder: 1 tsp
- cayenne pepper: 1 tsp
- water: 1 cup
- boneless beef chuck, cut into 1-1/2-inch pieces: 2 pound
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
