
Spicy Pakistani Beef Stew
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- Serves 4
- Cooks in 22.5 mins (20m prep + 2.5m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Pakistani Beef Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat oil in a large pot over medium heat.
- 2.Add the chopped onion and cook until softened and golden brown.
- 3.Add the minced garlic and grated ginger to the pot and cook for another minute.
- 4.Add the beef stew meat to the pot and cook until browned on all sides.
- 5.Stir in the diced tomatoes, sliced green chilies, ground cumin, ground coriander, ground turmeric, red chili powder, and salt.
- 6.Pour in the water and give everything a good stir.
- 7.Bring the stew to a boil, then reduce the heat to low and cover the pot.
- 8.Simmer the stew for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together.
- 9.Taste and adjust the seasoning if needed.
- 10.Garnish with fresh cilantro before serving.
- 11.Serve the Spicy Pakistani Beef Stew hot with steamed rice or naan bread.
lightbulb_outline Tips
- For an extra kick of heat, add more red chili powder or sliced green chilies.
- You can make this stew in a slow cooker for even more convenience. Just brown the meat and sauté the onions, garlic, and ginger before transferring everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.