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Keto Dinner

Authentic Bangladeshi Beef Curry

Growing up, the aroma of slow-cooked beef curry filled my home, and now I've adapted that cherished recipe for keto. This Bangladeshi-style curry is deeply spiced with layers of flavor, yet surprisingly low in carbs. It's perfect for anyone seeking comfort without the carbs, and the rich, tender beef makes it a satisfying meal. A hearty, warming dinner that feels like a hug on a cool evening.

15 min Prep time 90 min Cook time 105 min Total time 4 Servings 650 Calories
Authentic Bangladeshi Beef Curry

Ingredients

  • tbsp olive oil
  • onion, chopped
  • garlic cloves, minced
  • green chili peppers, thinly sliced
  • tsp fresh ginger paste
  • cardamom pods
  • whole cloves
  • ½ cinnamon sticks
  • tsp ground cumin
  • tsp ground coriander
  • tsp ground turmeric
  • tsp garlic powder
  • tsp cayenne pepper
  • cup water
  • lbs beef chuck, cut into 1½-inch cubes

Instructions

  1. Step 1

    Begin by heating the olive oil in a large, heavy skillet over medium heat. Toss in the chopped onion and let it cook, stirring frequently, until it turns a deep, golden brown—this alone takes nearly 20 minutes but is the backbone of the dish. Once the onion is perfectly caramelized, add the minced garlic, sliced green chilies, ginger paste, cardamom pods, cloves, and cinnamon sticks. Cook for a few minutes until the garlic softens and the spices become aromatic. Now blend in the ground cumin, coriander, turmeric, garlic powder, cayenne pepper, and water. Simmer this mixture, stirring occasionally, until most of the liquid evaporates and you have a thick, spice-laden paste. Nestle the beef chunks into this paste, coating each piece well. Lower the heat, cover, and let it gently cook, stirring every 15 minutes or so, until the meat is fall-apart tender—this can take anywhere from 1 to 1½ hours. I often add a splash more water if the sauce looks too dry. When done, the beef should be succulent and the sauce rich and unctuous. Taste and adjust seasoning before serving.

Chef's Tip

For extra depth, I like to toast the whole spices in a dry pan before adding them. It releases their oils and makes the curry even more fragrant. Also, use a heavy-bottomed pot to prevent scorching during the long simmer.

Storage Tips

Leftover curry tastes even better the next day as the spices meld. Keep it in a sealed container in the fridge for up to 4 days, and reheat slowly on the stove with a bit of water to revive the sauce.

Variation Tips

Try pairing this curry with cauliflower rice or a simple cucumber salad to balance the heat. If you prefer a milder version, reduce the green chilies and cayenne. For a different protein, bone-in chicken thighs work wonderfully—just simmer until cooked through. You can also toss in a handful of spinach during the last few minutes for added nutrition.

Frequently Asked Questions