Kata Moshlar Mangsho – Meat with whole spices

As the name implies, this classical Bengladeshi meat dish uses whole spices instead of pastes and powders. There are two steps to this and one may stop at the first step – which is cooking the it over a stove. A secondary step is to continue to cook in the ‘dum’ style, which may take an additional hour or so.

Ingredients

• 1 kg beef, cubed
• 1 large onion thinky sliced
• 1 tbsp ginger, julienned
• 1 tbsp garlic, chopped
• 6-8 dry red chilies
• 3 cardamom
• 1 cinnamon stick
• 1 bay leaf
• 6-7 black pepper
• 4-5 clove
• 2 tablespoon vinegar
• 1/2 cup yogurt
• 1/2 cup oil or ghee
• Salt to taste (1 to 1 - 1/2 tsp)

Directions

1. Marinate the meat with vinegar for at least 30 minutes
2. Heat up the oil in a dutch oven over medium heat
3. Add the beef and all the other ingredients except for the yogurt
4. Saute for 10-15 minutes until the onions are translucent
5. Add the yogurt and 1-2 cups of water
6. Cook over medium heat until done (45 minutes to 1 hour)
7. Or preheat an oven to 175 degrees Celsius and bake covered for about 1 hour