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Author:
kitchenwithsidra8
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Authentic Beef Shinwari
Experience the rich and aromatic flavors of traditional Beef Shinwari, a specialty from the Pashtun region, known for its simplicity and exquisite taste. This recipe focuses on slow-cooked beef with tomatoes, ginger, garlic, and green chilies, resulting in tender meat and a luscious, savory gravy. Perfect for a hearty meal, best served with naan or roti.
#Beef
#Shinwari
#Pakistani
#Afghan
#Meat
#Curry
#Stew
#EasyRecipes
#Traditional
Searing the Beef
Recipe Information
20m
Prep Time
2h
Cook Time
2h 20m
Total Time
4
Servings
Medium
Pakistani
English
Nutrition (per serving)
450
Calories
35g
Protein
10g
Carbs
30g
Fat
Tomatoes breaking down with beef
Ingredients
Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Slow cooking the Shinwari
Instructions
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- Heat cooking oil in a large pot or karahi over medium-high heat.2m
Preview2mPreviewHeat cooking oil in a large pot or karahi over medium-high heat. - Add the beef pieces to the hot oil and sear on all sides until nicely browned. This locks in the juices and adds flavor.8m
Preview8mPreviewAdd the beef pieces to the hot oil and sear on all sides until nicely browned. This locks in the juices and adds flavor. - Stir in the ginger-garlic paste and sautรฉ for 1-2 minutes until fragrant.2m
Preview2mPreviewStir in the ginger-garlic paste and sautรฉ for 1-2 minutes until fragrant. - Add the chopped or halved tomatoes and salt. Cover the pot and let it cook on medium-low heat for 10-15 minutes, or until the tomatoes soften and release their juices.15m
Preview15mPreviewAdd the chopped or halved tomatoes and salt. Cover the pot and let it cook on medium-low heat for 10-15 minutes, or until the tomatoes soften and release their juices. - Remove the lid. If desired, carefully peel and discard the tomato skins. Mash the softened tomatoes directly in the pot with a spoon or spatula until they form a thick paste with the beef.5m
Preview5mPreviewRemove the lid. If desired, carefully peel and discard the tomato skins. Mash the softened tomatoes directly in the pot with a spoon or spatula until they form a thick paste with the beef. - Add 1-2 cups of water (just enough to cover the beef partially). Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beef is fork-tender.1h 30m
Preview1h 30mPreviewAdd 1-2 cups of water (just enough to cover the beef partially). Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beef is fork-tender. - Once the beef is tender and the gravy has thickened to your liking, add the slit green chilies and freshly ground black pepper.3m
Preview3mPreviewOnce the beef is tender and the gravy has thickened to your liking, add the slit green chilies and freshly ground black pepper. - Cook uncovered for another 5-10 minutes, stirring occasionally, until the oil separates from the gravy and the desired consistency is achieved.10m
Preview10mPreviewCook uncovered for another 5-10 minutes, stirring occasionally, until the oil separates from the gravy and the desired consistency is achieved. - Garnish with fresh julienned ginger and chopped coriander leaves before serving hot.1m
Preview1mPreviewGarnish with fresh julienned ginger and chopped coriander leaves before serving hot.
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