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.
Equipment
- 1 pot/karai to cook
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.
Instructions
- 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.