Spicy Beef with Mustard Oil – 140-Minute Recipe
A fiery, mustard‑oil‑infused beef stew that blends aromatic whole spices with a punch of Kashmiri chili. The slow simmer brings out deep, savory flavors while the subtle sweetness balances the heat, making it a comforting yet bold dinner.
Recipe by Petuk Couple's Kitchen· Structured by ReelsMeals
From: YouTube(view original)
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Ingredients
- 4 2/5 lb beef
- 4 pcs bay leaves
- 2 tbsp cumin seeds
- 2 pcs star anise
- 13 pcs cardamom pods
- 1 tbsp shahi jeera
- 4 pcs cinnamon sticks
- 1 tbsp black pepper
- 3 pcs mace
- 3 pcs black cardamom
- 10 pcs dried red chilies
- 1/2 cup garlic cloves
- 1 cup onion
- 4 tbsp ginger paste
- 4 tsp coriander powder
- 3 tsp turmeric powder
- 5 tsp chili powder
- 3 tsp Kashmiri chili powder
- 1 3/10 cup mustard oil
- 1 tbsp kebab sugar
- to taste salt
- 1 tbsp sugar
Instructions
- 1Heat the mustard oil in a large pot over medium heat.
- 2Add the bay leaves, cumin seeds, star anise, cardamom pods, shahi jeera, cinnamon sticks, black pepper, mace, black cardamom, and dried red chilies; sauté until fragrant.
- 3Add the garlic cloves, onion, and ginger paste; cook until the onion becomes translucent.
- 4Stir in the beef, coating it well with the spices.
- 5Add the coriander powder, turmeric powder, chili powder, Kashmiri chili powder, salt, and sugar; mix thoroughly.
- 6Pour enough water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for 2 to 2½ hours, or until the beef is tender.
- 7Check seasoning, adjust salt or spice if needed, and serve hot with rice or flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Preheat oil
Heat the mustard oil in the pot before adding any spices.
Fragrant whole spices
Sauté the bay leaves, cumin seeds, star anise, cardamom pods, shahi jeera, cinnamon sticks, black pepper, mace, black cardamom, and dried red chilies until fragrant.
Translucent onion
Add garlic, onion, and ginger paste and cook until the onion becomes translucent before adding the beef.
Long simmer
Cover and simmer the beef for 2 to 2½ hours, or until tender.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Spicy Beef with Mustard Oil?
- About 2 hours 20 minutes in total: 20 minutes of prep and 2 hours of cooking.
- How many servings does this Spicy Beef with Mustard Oil recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spicy Beef with Mustard Oil recipe come from?
- It was shared by Petuk Couple's Kitchen on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.