This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Ingredients
- 3 tablespoons olive oil
- 1 onion , chopped
- 6 cloves garlic , minced
- 5 greens chile peppers , finely sliced
- 1 teaspoon ginger paste
- 3 whole cardamom seeds
- 2 whole cloves
- 1 ½ , 2 inch
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 cup water
- 2 pounds boneless beef chuck , cut into 1-1/2-inch pieces
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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