Cookbook:Sylheti Beef Curry

| Beef recipes | Cuisine of India | Cuisine of Sylhet

Ingredients

 * ½ hatxora (Citrus macroptera|citrus macroptera)
 * 500 grams beef, cut into cubes
 * 2 onions, finely chopped
 * 3 tablespoons vegetable oil
 * 2 tablespoons ginger-garlic paste
 * 1 teaspoon cumin powder
 * 1 teaspoon coriander powder
 * ½ teaspoon turmeric powder
 * ½ teaspoon chile powder (adjust to taste)
 * 2 tomatoes, chopped
 * 2 green Indian chiles, slit
 * 2 bay leaves
 * 4–5 cloves
 * 4–5 green cardamom pods
 * 1 cinnamon stick
 * Salt to taste
 * Fresh coriander leaves for garnish

Procedure

 * 1) Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
 * 2) Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
 * 3) Add the chopped onions and sauté until they turn golden brown.
 * 4) Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
 * 5) Add the beef cubes and cook until they are browned on all sides.
 * 6) Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.
 * 7) Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
 * 8) Pour in enough water to cover the beef, season with salt, and bring to a boil.
 * 9) Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.
 * 10) Garnish with fresh coriander leaves and serve hot with steamed rice or naan.