Nagaland Fermented Bamboo Shoot Beef Curry Naga

Method

1. 1

   Brown the beef: Heat 3 tbsp mustard oil in a heavy pot until smoking. Reduce to medium-high. Add beef cubes. Brown on all sides for 6 to 8 minutes. The browning develops flavour. Remove and keep aside.

2. 2

   Cook onion: In the rendered fat and remaining oil cook finely chopped onion for 10 minutes until very deeply golden.

3. 3

   Add garlic and ginger: Add finely chopped garlic and grated ginger. Stir continuously for 2 to 3 minutes.

4. 4

   Add dried red chilli: Add whole dried red chilli. Stir 30 seconds.

5. 5

   Add fermented bamboo shoot: Add the fermented bamboo shoot strips. Cook for 3 minutes — the sour, pungent fermented bamboo will sizzle actively in the hot oil.

6. 6

   Add turmeric: Add turmeric. Stir 1 minute.

7. 7

   Return beef and add water: Add the browned beef. Stir to combine. Add 1 cup water. Add salt.

8. 8

   Pressure cook or slow simmer: If pressure cooking, cook for 4 to 5 whistles on medium. If simmering, cover and cook on low heat for 40 to 45 minutes until the beef is completely tender.

9. 9

   Reduce the liquid: Open the pot. If there is excess liquid, cook uncovered on medium heat for 5 minutes to reduce.

10. 10

    Serve: Garnish with spring onions. Serve with steamed rice.

11. 11

    Note: Beef is a significant part of the Naga food culture — consumed freely across all Naga tribes. The Naga approach to beef cooking is similar to their pork preparations — minimal spicing, fresh aromatics and fermented or smoked ingredients providing the depth. Fermented bamboo shoot with beef is one of the most common everyday preparations in the Naga household. The fermented bamboo contributes both sourness and the characteristic tangy note of Naga cooking.