Beef Bong Curry Recipe

Beef Bong Curry

Beef bong curry is an aromatic dish that we often eat form out side. Do you know this is very easy to cook with a delicious result? A best recipe by Chef Zakir.

I cooked it at night 6-8 hours and serve in breakfast. Slow cooking gives it a tremendous taste. Serve it with naan.

Related Post: Beef Recipes

Beef Bong Curry


Beef Bong Curry
Cuisine: Pakistani
Author: Chef Zakir
Prep time:
Cook time:
Total time:
Serves: 6
  • Oil 2 tbsp
  • Ginger garlic paste 1 tbsp
  • Beef bong 1 kg
  • Salt to taste
  • Ghee 1 cup
  • Onion 2 (sliced)
  • Coriander powder 1 tbsp
  • Cumin powder 1 tbsp
  • Red chili powder 2 tsp
  • Turmeric powder 1 tsp
  • Yogurt 1 cup (beaten)
  • Garam masala powder 1 tbsp
  • Water as required
Step 1
  1. Warm the oil and sauté ginger garlic paste, when aroma releases add beef bong and salt. Cook it until meat water dries.
  2. Now add 1 jug of water. Cover and cook on slow flame until meat 80% cook.
  3. Separate the meat and remaining stock.
Step 2
  1. In another pan heat ghee and fry onion until light golden. Remove onion and grind with little water to make a paste.
  2. Pour onion paste in pan and add coriander powder, cumin powder, red chili powder, turmeric powder and little salt (salt is added in step 1 as well).
  3. Stir fry it on slow flame until ghee separates, now add cooked beef bong and yogurt. Cook on high flame until ghee comes on top again.
  4. Add reserved stock (add water if needed according to gravy requirement). Cover and cook on slow flame until meat completely tender. (Check seasoning and adjust according to taste.)
  5. Mix garam masala powder in 2 tbsp water and pour in gravy.
  6. Turn off the flame. Keep the lid on for 5 minutes. Dish out and serve.
If you want thick gravy then mix 2 tbsp wheat flour in ¼ cup water and pour it in gravy when meat is tender while stirring it.