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SPOTLIGHT

Favourite beef recipes

Stepping out into the yard one would have to cautiously manouevre their steps around the slabs of gooey dark brown cakes lying all around pretending to be mud pies. For the younger ones it would become a game to reach the other side as quick as possible without stepping on the pretentious brown blobs. The stink may have been horrible and the loud mooing, in the middle of the night, may have rendered useless the pillow wrapped tightly around the ears to soundproof them, but, the thought that this would all be gone the next day and instead the smell of Granny's mouth-watering cooking would be wafting through these very windows was what made all this bearable.

Even now when Grannies do not live in huge houses, with open fields, only a train ride away, and instead reside on the thirteenth floor of some high rise flat, the magic of their cooking still remains. And, Qurbani Eid is one of those times when meat is ample and so are the varieties of dishes that she stirs up for you.

Puin shaak mangsho
Ingredients:
3-4 large onions (finely sliced)
Ginger +Garlic paste
Cinnamon
Cardamom
Bay Leaves
2 tsp chilli powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp ground cumin
1 kg beef (cubed)
Salt to taste
1 kg spinach
Oil

Method:
Heat oil in a pan and fry the onions till golden brown. Add a little water followed by the ginger and garlic paste, turmeric, chilli and coriander powder, ground cumin, cinnamon, cardamom, bay leaves and salt. Add the beef and stir on medium flame. Cover the pan and leave to cook till the meat is soft; adding water at intervals for the meat to boil. Wash the spinach and drain it properly. Add the spinach to the meat. Cook till the spinach is done.

Gorur korma
Ingredients:
3-4 large onions (finely sliced)
Ginger +Garlic paste
Cinnamon
Cardamom
Bay leaves
2 tsp coriander powder
Raisins
1 kg beef (cubed)
Salt to taste
Oil
1 tbsp Ghee
1 tbsp sugar
For the marinade:
Ginger and Garlic Paste
Yogurt

Method:
Marinade the meat with above-mentioned ingredients for half an hour. Heat oil and ghee in a pan and fry the onions till golden brown. Add a little water followed by the ginger and garlic paste and coriander powder, cinnamon, cardamom, bay leaves and salt. Add the beef and stir on medium flame. Cover the pan and leave to cook till the meat is soft; adding water at intervals for the meat to boil and for desired gravy level after the meat is cooked. 10-15 minutes before taking the pan off the heat add the raisins and sugar and bring down to a low flame.

Mangsher Rezala
Ingredients:
3-4 large onions (finely sliced)
4 large onions (for fried onions, beresta)
Ginger+Garlic paste
Cinnamon
Cardamom
Bay Leaves
2tsp Coriander powder
1tsp ground cumin
Aloo Bokhara (dried prunes)
Whole red chillies
1 kg beef (cubed)
Salt to taste
Oil
For the marinade:
Ginger and Garlic Paste
Yogurt

Method:
Marinade the meat with above mentioned ingredients for half an hour. Heat oil in a pan and fry the onions till golden brown. Add a little water followed by the ginger and garlic paste and coriander powder, cinnamon, cardamom, ground cumin, bay leaves and salt. Add the beef and stir on medium flame. Cover the pan and leave to cook till the meat is soft; adding water at intervals for the meat to boil and for desired gravy level after the meat is cooked. 10-15 minutes before taking the pan off the heat add the Aloo Bokhara (dried prunes) and whole red chilli. Meanwhile, on a separate pan heat some more oil and fry the onions till brown and crisp and drain the oil. Add this to the beef.

Mangsher Misron
Ingredients:
3-4 large onions (finely sliced)
1 onion paste
Ginger +Garlic paste
Cinnamon
Cardamom
Bay Leaves
3 tsp chilli powder
1 tsp turmeric powder
2 tsp Coriander powder
1 tsp ground cumin
1 kg beef (cubed)
1 beef liver (diced)
Salt to taste
Oil

Method:
Boil the liver and set aside. Heat oil in a pan and fry the onions till golden brown and add a little bit of whole cumin. Add a little water followed by the ginger, garlic and onion paste, coriander, turmeric and chilli powder, cinnamon, cardamom, ground cumin, bay leaves and salt. Add the beef and leave to cook the meat; adding water at intervals for the meat to boil. Once the meat is half cooked add the liver. After both the meat and liver is done, leave on the flame till very little gravy is left.

By Karishma Ameen
Photo: Lifestyle Archieve

     
 

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