Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Citrus | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ hatxora (Citrus macroptera|citrus macroptera)
- 500 grams beef , cut into cubes
- 2 onions , finely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon chile powder (adjust to taste)
- 2 tomatoes , chopped
- 2 green Indian chiles , slit
- 2 bay leaves
- 4–5 cloves
- 4–5 green cardamom pods
- 1 cinnamon stick
- Salt to taste
- Fresh coriander leaves for garnish
Directions
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the beef cubes and cook until they are browned on all sides.
Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.
Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Pour in enough water to cover the beef, season with salt, and bring to a boil .
Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.
Garnish with fresh coriander leaves and serve hot with steamed rice or naan.