In about two weeks, Muslims around the world will be celebrating Eid-Ul-Adha, also referred to as Qurbani Eid or the Festival of sacrifice. It is the second most important festival in the Islamic calendar. If want to learn a little about Eid-Ul-Adha, please head over to the kofta curry recipe where I had summarized Eid-Ul-Adha last year.
After the congregational Eid prayers on the first morning of the festival, families either convene for the slaughter or do it individually at their own homes. In my childhood home, within minutes of the sacrifice, this special beef curry would be on the stove. The first of many meat dishes mom would prepare for Eid.
Our family tradition was to eat khichuri and this beef curry with whole spices for lunch. My husband says that the first meal at their home after qurbani was just plain rice with this scrumptious curry. Even now, if mom is celebrating Eid with us, I request her to make this beef curry and khichuri for lunch while I take the backseat and assist her in the kitchen. Made from the freshest beef and the freshest spices, the curry is slow cooked, allowing the meat to release its juices. As the beef becomes tender, the curry develops flavor after mixing with the spices and fills each corner of the house with an irresistible aroma just too hard to resist.
Whether you celebrate Eid or not, fill your kitchen with the scents of Bangladesh by cooking up this aromatic beef curry. Fiery and fresh spices incorporated with the freshest beef is the most irresistible and comfort food of any Bangladeshi Muslim family.
This is the most basic and the simplest curry that Bangladeshi home cooks should master. No garnish, no extra frills, just simple yet lip-smackingly delicious. This is simplicity at its best.
For our Bengali palate, the curry tastes better the next day. Warm leftovers thoroughly on stove and enjoy!
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- 2 lbs beef
- ½ cup oil
- 1 cup onion, sliced
- 2 tablespoon ginger, coarsely chopped
- 5-6 garlic cloves, coarsely chopped
- 2-3 cloves
- 2-3 cinnamon, about 1” each
- 3-4 black cardamom
- 1 teaspoon coriander powder
- 1 tablespoon cumin seeds
- 6-8 black peppercorn
- 1-2 bay leaves
- 1 teaspoon turmeric
- 3 tablespoons yogurt
- 5-8 whole red chilli, slited or broken into pieces
- 1 ½ teaspoon Salt, or according to taste
- Wash meat and drain water.
- Add all ingredients and marinate about 20-30 minutes.
- Turn on stove and cook meat in medium low heat until oil starts releasing from the side and beef is tender. Stir occasionally in between and add little water if it gets too dry or starts sticking at the bottom of the pan.
Adjust chili per taste.
Warming this curry in microwave doesn’t do justice to this beef curry so please warm on stovetop. Traditionally, a huge batch of meat is usually cooked and savored for several days.
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রেসিপিঃ কাটা মশলায় গরুর মাংস
উপকরণ:
২ পাউন্ড গরুর মাংস
১/২ কাপ তেল
১ কাপ পেঁয়াজ, স্লাইস
২ টেবিল চামচ আদা কুঁচি
৫-৬ টি রসুনের কোয়া, কুঁচি করে কাটা
২-৩ টি লবঙ্গ
২-৩ টি দারুচিনি, প্রতিটি প্রায় ১”
৩-৪ টি কালো এলাচ
১ চা চামচ ধনে গুঁড়া
১ টেবিল চামচ জিরা
৬-৮ টি গোলমরিচ
১-২ তেজপাতা পাতা
৩ টেবিল চামচ দই
১ চা চামচ হলুদ
৫-৮ টি শুকনা মরিচ, মাঝখান থেকে চিরা বা টুকরা করা
১ ১/২ চা চামচ লবণ, অথবা স্বাদ অনুযায়ী
প্রস্তুত প্রণালীঃ
১. মাংস কেটে ধুয়ে পানি ঝরিয়ে নিন।
২. সব উপকরণ মাংসে মাখিয়ে ২০-৩০ মিনিট রেখে দিন।
৩. গরুর মাংস চুলায় দিয়ে মাঝারি কম তাপে রান্না করুন যতক্ষণ না মাংস সিদ্ধ হয়ে তেল পাশ থেকে উঠে আসে। মাঝে মাঝে মাংস নেড়ে দিবেন যেন প্যানের নীচে না লাগে বা পুড়ে না যায়।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।
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Wow – love the coloring made by all those spices! This beef curry reminds me of my moms’s – so flavorful and tempting for even a non-beef eater like me.
Precisely. Irresistible beef curry it is. Thank you Shashi.
I just ate khichri and karhi for dinner tonight 🙂
It’s so amazing how every family has their own special tradition centered around holidays. Growing up in America and never witnessing a slaughtering, I remember I was in Pakistan for Eid once and after watching Qurbani, I swore myself to vegetarianism! LOL! (that lasted like a month… oops :p )
I was asking my husband the other day if he ever met a Muslim vegetarian because I have never met one! Ha ha. I agree on the family traditions. Each family is different in its own way. What’s more fascinating to me is how as a community of people come together and shine as one even with different family traditions. Thank you for stopping by, my friend.
wow, damn delicious!!!
thwe caramelized beef curry looks like Indonesian beef rendang,
my Indonesian licking definitely craving this…
I agree, Dedy, that this curry looks a lot like beef rendang. However the taste is a lot different(no coconut milk or Kaffir lime leaves) and I personally think a bit more spicy. Try this recipe sometimes. I think you’ll love it. Thank you!
Stunning & simple dish, really like all those spices & herbs too. I can imagine how delicious the aromas would be with this slow cooked beauty. Thanks for sharing such a traditional recipe.
The pleasure in mine, Anna. This beef is simple yet lip-smacking. Hope you have a chance to try it sometimes. Thank you for your kind words. Much appreciated.
I haven’t seen many beef dishes with so many spices in them! This looks absolutely awesome 😀
Cheers
Choc Chip Uru
Curry paste usually consist of all these spices. I am glad you like the beef curry Uru. Thank you!
I tend to use whole spices for my curries. While I don’t eat beef, I would be happy to try out the recipe for this “marination”, I like that you added yogurt in it!
This recipe would go well for lamb or mutton too since you don’t eat beef. Hope you get to give it a try. Thanks a lot!
I love your recipes, although I wish you’d add more photos of the preparation and cooking for beginners like me.
Hi Sandhia! Thank you for letting me know that you love the recipes. Also, thank you for your feedback. I try to explain the recipes with extra notes. If you still have questions on a particular recipe, please feel free to to ask if you have a question. I will evaluate your request of adding more photos in the future. Thank you again for your feedback.
This is the perfect recipe for “kata moshlar” beef, or the whole spice technique. It came out delicious and got better the next day, as you said!
Glad to hear your feedback once again, Lani. Thank you! My husband uses this recipe every time we have a get together and its always a hit.
I hope you had an excellent start of 2015 and wishing the best year yet.