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Authentic Bangladeshi Beef Curry

Reviewed: Dec. 4, 2012
I followed this recipe just as written, except that at the point when it says to simmer the beef with the spicy paste mixture, I put these elements into a slow cooker for 4 hours. The recipe turned out great -- fragrant and delicious. I served over Jasmati rice, with a light dusting of salt as a finish. Next time, I will up the spice level (perhaps by adding more cayenne pepper and minced hot peppers). Also, I may make the spicy paste mixture a day in advance, so that the beef can marinade in it overnight before going into the slow cooker (the lovely flavor of the spicy paste mixture did not quite penetrate each piece of beef, even after cooked slowly for a long time). Thanks to the author for sharing!
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