Naga achari beef

Naga Achari Beef Curry is a fiery and aromatic Bengali dish, combining tender beef with the bold heat of Naga chilies and the tangy flavors of pickling spices. Cooked with mustard oil, garlic, and a blend of traditional spices, this curry is intensely flavorful and pairs perfectly with steamed rice or roti, pitha or parathas.

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Prep Time 20

Cook Time 1 30

Servings: 4 serves

Course: Breakfast, dinner, lunch, Main Course

Cuisine: bangladeshi, Bengali

Ingredients Equipment Method

Ingredients

1 kg beef with fat and bones.
1/2 cup mustard oil
2 cups sliced onion
1 tbsp panchforon Bengali 5 spice blend for pickles
1 tbsp ginger garlic paste
3 bay leaves
3 cinnemon
4-5 cardamom
1 tbsp naga achar
1 tsp chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 naga/ 2-3 habanero chili
2 whole garlic
1/2 tsp sugar
1 tsp salt or to taste.

Equipment

1 pot/karai to cook

Method

In a bowl, add beef and add everything listed above except for garlic and fresh naga chili.
Marinate very well, transfer into a pot/karai.
Cook for 10 minutes with lid on in high flame.
Then reduce the heat down to medium for 10 more minutes.
Stir and cook until oil seperates from the gravy.
Add 5 cups of water, and cook on medium heat for 45-60 minutes.
Check often to make sure it is not burning.
After an hour meat should be 80% done.
At this stage, add garlic, chili, adjust salt, fried onion, and simmer for another 30 minutes.
This will ensure a soft falling off the bone meat.
Enjoy with choice of your side.