Bangladeshi-style Beef Curry with Cassava

Ingredients

In this Bangladeshi adaptation, we substitute the traditional Mexican ingredients with Bangladeshi spices and flavors. The original Vaca atolada uses Mexican spices like oregano and cumin, while our version incorporates Bangladeshi spices such as cumin, coriander, turmeric, and chili powder. Additionally, we replace the traditional Mexican beef cuts with locally available beef cuts commonly used in Bangladeshi cuisine. The use of cassava, a staple in Bangladeshi cooking, adds a creamy texture to the dish, enhancing its overall richness. We alse have the original recipe for Vaca atolada, so you can check it out.

• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste) 1 teaspoon salt (adjust to taste)
• 500g (1.1 lb) cassava, peeled and cut into chunks 500g (1.1 lb) cassava, peeled and cut into chunks
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the chopped tomatoes, green chilies, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Cook for a few minutes until the tomatoes are soft and the spices are fragrant.
5. 5.
   Add enough water to cover the beef and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beef is tender.
6. 6.
   Add the cassava chunks to the pot and continue to simmer for another 20-30 minutes until the cassava is cooked through and tender.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or flatbread.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly and remove any tough fibers before cutting it into chunks. Boil the cassava separately until tender before adding it to the curry to ensure even cooking.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add additional green chilies.
• If cassava is not available, you can substitute it with potatoes or yams for a similar creamy texture.
• Allow the curry to simmer on low heat for a longer time to enhance the flavors and tenderness of the beef.
• Serve the curry with a side of pickles or chutney to add a tangy element to the meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Spicy Beef Curry with Creamy Cassava hot with steamed rice or freshly made flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Spicy Beef Curry with Creamy Cassava in a deep serving dish, allowing the rich gravy to be showcased. Sprinkle some chopped cilantro on top for an attractive presentation.