Craving that rich, spicy beef curry you get from your favorite restaurant? This Beef Bong Curry is the one – super aromatic, with tender meat in a thick, flavorful gravy! It’s a classic Pakistani dish made famous by the legendary Chef Zakir Qureshi, and the best part? It’s incredibly easy to make at home.
“Bong” refers to beef shank (a bony cut from the leg with lots of marrow and connective tissue). Slow cooking turns this tough cut into melt-in-your-mouth perfection, releasing all that delicious richness into the gravy.
Start it overnight and let it simmer for 6-8 hours on low heat (or use a slow cooker). The long cooking time lets spices like ginger-garlic, onions, yogurt, red chili, turmeric, coriander, cumin, and garam masala blend perfectly, creating an unbeatable depth of flavor.
Wake up to the amazing aroma, and serve it hot for breakfast (or anytime!) with fluffy naan, fresh green chilies, and a squeeze of lemon. One bite, and you’ll be hooked – way better than takeaway!
Perfect for special mornings or family gatherings – try Chef Zakir’s recipe today!
Related Post: Beef Recipes
Beef Bong Curry
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
Serves: 6
Ingredients
- 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
Instructions
Step 1
- Warm the oil and sauté ginger garlic paste, when aroma releases add beef bong and salt. Cook it until the meat water dries.
- Now add 1 jug of water. Cover and cook on slow flame until meat 80% cook.
- Separate the meat and remaining stock.
Step 2
- In another pan heat ghee and fry onion until light golden. Remove onion and grind with little water to make a paste.
- Pour onion paste in the pan and add coriander powder, cumin powder, red chili powder, turmeric powder, and a little salt (salt is added in step 1 as well).
- 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.
- Add reserved stock (add water if needed according to gravy requirement). Cover and cook on slow flame until meat completely tender. (Check to season and adjust according to taste.)
- Mix garam masala powder in 2 tbsp water and pour in gravy.
- Turn off the flame. Keep the lid on for 5 minutes. Dish out and serve.
Notes
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.
