Sylheti Beef Curry
This Sylheti beef curry gets its character from hatxora, the fragrant, sour citrus grown in the Sylhet region of northeastern Bangladesh. Its peel and juice add a sharp, aromatic note that ordinary lemon does not give. The rest is a patient, classic base of whole spices, browned onions and slow simmering, which turns cubed beef tender over about two hours. Serve it with plain rice to let the citrus come through.
Instructions
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the cloves, cardamom pods, cinnamon stick and bay leaves, and cook for about a minute until the whole spices smell fragrant.
Add the chopped onions and cook, stirring, until they turn golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes, until the raw smell is gone.
Add the beef cubes and turn them until they are browned on all sides. Stir in the cumin, coriander, turmeric and chile powders and cook for a couple of minutes to toast the spices.
Add the hatxora, tomatoes and green chiles. Cook until the tomatoes have softened and oil begins to separate from the mixture around the edges.
Pour in enough water to cover the beef, season with salt and bring to a boil. Lower the heat, cover the pan and simmer for 1.5 to 2 hours, until the beef is tender and the sauce has taken on the flavor of the spices.
Scatter fresh coriander leaves over the top and serve hot with steamed rice or naan.
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