I don’t know about y’all, but I follow an absurd amount of food-related Instagram accounts. Some days I love it and drool over all the gorgeous photos, and some days I’m like, I just want to see my friends’ babies and sunsets!! (When I’m not freaking out like that), one of these delicious feeds that I love is that of the James Beard Foundation. They share amazing photos of their chef dinners and feature other dishes from chefs they love (I’m guessing). I save recipes that strike my fancy (and that I think I might actually be able to recreate). Some I know from a glance are out of my league, but there are plenty I think I can attempt. This was one of them.
Now let me tell you more about this recipe and its source, that I only discovered myself as I was making it today. While I found it featured via James Beard Foundation, it comes from the cookbook The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, by Jessamyn Waldman Rodriguez. In reading the recipe on JBF’s page, it quotes a description from the cookbook itself, including the line, “Another Lutfunnessa specialty, this curry, called alu-maunsho torkerry in Bangladeshi…” And I’m sitting here like, who is Lutfunnessa…? Isn’t the author’s name Jessamyn…? She doesn’t sound Bangladeshi…? 🤷🤷 Being the incredible internet detective I am, I followed the breadcrumbs to the Hot Bread Kitchen’s website. Turns out Ms. Rodriguez is the founder of the bakery and initiative called Hot Bread Kitchen. Her organization, among other things, is a functioning bakery, that employs immigrant women facing economic insecurity and provides training and education including English skills. While her trainees/employees appear to gain much from this organization, the bakery gains much from them, particularly in the form of multi-ethnic new recipes! Sounds like an awesome setup! Back to, who is Lutfunnessa? Per their website, she is a 2012 graduate of the Bakers In Training program, who now works for Hot Bread Kitchen. I’m taking a wild guess that she’s Bangladeshi, given the description of this recipe.
So thank you Lutfunnessa, Jessamyn, Hot Bread Kitchen, the James Beard Foundation, and Instagram for this great recipe! We followed the original recipe pretty closely, except for our addition of vegetables. I think the corn and the green beans were perfect additions! The flavor of the curry is subtle, but builds as you eat it.
Bangladeshi Beef & Potato Curry
(Adapted from this recipe, as mentioned)
- 4 tbsp oil, divided
- 2lbs chuck beef, cut into ~ 1 inch chunks
- Salt & pepper
- 1 medium onion, diced
- 4 large cloves garlic, minced
- 2 inch piece of ginger, grated
- 1/2 tsp cayenne
- 2 tsp cumin
- 2 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 3 cups beef or vegetable stock
- 3 yellow potatoes, cut into bite-sized chunks
- 12oz fresh green beans
- 2 ears of corn
- Fresh cilantro
- Heat 2 tbsp of oil to medium-high in a dutch oven.
- Season the beef chunks with salt and pepper. Toss into the dutch oven to brown. Stir a few times to brown on all sides.
- Once browned, remove the beef to the side.
- Add the other 2 tbsp of oil to the dutch oven and lower heat to medium.
- Cook onions, garlic, and ginger in the oil for 8-10 minutes, stirring occasionally, until they’ve browned.
- Top with all of the spices. Toast for just a minute.
- Now return the beef to the dish and top with the stock. Bring to a boil. Reduce to a simmer and cover with the lid. Cook for 1 hour – check occasionally to ensure the heat isn’t too high and beef is still mostly covered with liquid.
- After an hour is up, add the potatoes, green beans, and corn (removed from ears). Ensure the liquid returns to a simmer. Re-cover and cook for another 30-45 minutes.
- Serve over top rice and with a sprinkle of chopped cilantro.