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Bangladeshi Beef Curry
Bangladeshi Beef Curry
Beef bhuna is a commonly eaten curry in Bangladesh. The curry is fairly spicy; getting it’s heat from bird’s eye chilies and cayenne pepper. You can use any type of beef cut that’s good for simmering for a long period of time, including chuck, arm, bottom round, or short ribs. The curry is always served with basmati rice and naan or roti.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 5 bird’s eye green chilies finely
- 1 tbsp ginger finely minced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 2 lbs chuck roast cut into 1” cubes
- salt to taste
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Heat up the oil in a large saucepan over medium heat. Sauté the onions for 15 minutes until golden brown. Add in the garlic, chilies, and ginger and sauté for 2 minutes.
- Addin the cinnamon stick, cardamom pods, and cloves. Sauté for 2 minutes. Pour in the water, cumin, coriander, turmeric, garlic powder, and cayenne.
- Add in the cubed beef. Cover and simmer over medium heat for 90 minutes.
Bulgur Pilaf
Bulgur Pilaf
You may have heard of bulgur, but might not be sure what it is. Bulgur is wheat berry grain that is graded from super fine to coarse; very reminiscent of couscous. Bulgar is very high in fiber, more than brown rice, and low in fat and calories. This version is a basic Lebanese tomato based preparation; ready in about 20 minutes.
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped
- 1/4 cup tomato paste
- 1 roma tomato finely chopped
- 1/2 small green bell pepper finely chopped
- 1 1/2 cups fine bulgur wheat
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 can chickpeas drained
- 3 cups chicken stock
- 3 tbsp parsley chopped
Instructions
- Heat up the olive oil in a pot over medium heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and green pepper. Sauté for 5 minutes.
- Stir in the tomato paste, cumin, salt, and pepper. Cook for 2 minutes.
- Mix in the bulgur to the sauce.
- Pour in the chicken stock and chicken peas. Cover and pull from the heat. Let the bulgur absorb the liquid for 10 minutes.
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab (Algerian Chicken with Chickpeas and Potatoes)
Kbab is a classic Arabic dish of chicken, chickpeas, and potatoes, simmered in a lemony egg mixture sauce. With this dish, you can either make your own fried potatoes or use thick cut steak fries. Once the chickpeas are tender, the potatoes are added to the sauce the last 2 minutes of simmering. Then the pan is placed under the broiler to brown the chicken.
Equipment
- broiler-safe stainless steel sauté pan
Ingredients
- 2 tbsp ghee
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup dried chickpeas soaked in water overnight
- 3 tbsp parsley chopped
- 3 whole chicken legs drumsticks and thighs separated
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water plus more if needed
- 1 lb steak fries prepared according to package directions
Egg Mixture
- 1 large egg beaten
- 1 tbsp lemon juice
- 1 ladle chicken sauce from the pan
- 1 tbsp parsley chopped
Instructions
- Melt the ghee into the olive oil in a large sauté pan over medium heat. Sauté the onions, garlic, chickpeas, and parsley for 5 minutes.
- Season the chicken pieces with ginger, cinnamon, salt, and pepper. Brown in the sauté pan for 15 minutes on all sides.
- Pour in 4 cups of water. Bring to a boil and reduce the heat to medium low. Cover and simmer for 30 minutes. If the chickpeas aren’t cooked through, add a 1/2 cup of water at a time and continue to simmer until tender.
- While the chicken is simmering, prepare the fries according to package directions. I like to bake mine to cut back on calories.
- Scoop out one ladle of the sauce from the pan. Best with an egg, lemon juice, and parsley. Set aside.
- Take out the chicken pieces from the sauté pan. Add in the fries and the egg mixture sauce. Simmer for 2 minutes, then turn off the heat.
- Add the chicken pieces back into the pan. Place under your oven’s broiler for 6-8 minutes until the top of the chicken pieces are crispy.
