Entree: India – Nagaland – Naga Beef Curry (Hearty spicy stewed beef from Nagaland flavored with Naga chilies and fermented soybean)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–4 cm) cubes
- 3 tbsp (45 ml) mustard oil (or vegetable oil)
- 2 large onions, sliced (about 8 oz / 225 g)
- 6 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 3 whole Naga King chillies (bhut jolokia) or 2–3 tbsp (15–45 g) Naga chilli paste (adjust to heat preference)
- 1 tsp (2 g) turmeric powder
- 1 tsp (5 g) coarse ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 cup (240 ml) water or beef stock
- 2 tbsp (30 g) axone (fermented soybean), chopped, optional but authentic
- 2 tbsp (30 ml) light soy sauce or fish sauce (optional, for depth)
- 2 bay leaves
- Fresh cilantro for garnish

Instructions

1. Heat 3 tbsp (45 ml) mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until hot and shimmering. Add the beef cubes in batches and sear on all sides until browned; remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onions. Sauté until deeply browned and caramelized, about 10–12 minutes, scraping up fond from the bottom.
3. Add minced garlic and ginger; cook 1–2 minutes until fragrant. Stir in turmeric and coarse black pepper and cook briefly to bloom the spices.
4. Return seared beef to the pot. Add whole Naga chilies or chilli paste, bay leaves, 1 cup (240 ml) water or beef stock, 1 tsp (5 g) salt, and axone if using. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently until beef is tender, about 1.5–2 hours, stirring occasionally and adding a splash more water if needed.
6. When beef is nearly tender, stir in 2 tbsp (30 ml) soy sauce or fish sauce if using and adjust salt. Continue simmering uncovered 10–15 minutes to concentrate flavors and thicken the sauce.
7. Taste and adjust seasoning; remove bay leaves and whole chilies if you wish less heat (you can slit them earlier for more heat). Garnish with chopped fresh cilantro and serve hot with steamed rice or local flatbreads.