This preparation is a combination of “Kata moshlar mangsho” and my “white beef curry” . So different in flavor yet so delicious . This a slow cooked process . The meat need to be cooked on low heat .
1 kg beef ( if you wish you can use mutton , lamb or goat meat)
1 and 1/2 cup thinly sliced onion ( not chopped)
1/4 th cup onion paste
3 tbl spoon sliced ginger
2 tea spoon ginger paste
1 tbl spoon garlic paste
5/ 6 whole garlic cloves
1/3 rd cup yogurt
10/ 12 dried red chili in halves ( or according to taste )
Salt to taste
2 tea spoon fenugreek seed ( methi seed)
1 tbl spoon whole coriander seed ( dhonia seed)
1/2 tbl spoon whole cumin seed ( jeera )
1 tea spoon fennel seed ( mouri)
1 stick of cinnamon
6 or 7 green cardamom
1/2 tbl spoon black pepper
1. Marinate the meat with all the ingredients mention above , except dried red chilies .
2. Now take a maslin or cheese or cotton cloth and put all the whole spices mentioned for masala packet . Tie up the cloth into a packet .
3. Heat oil and add the meat . add little water . Add the masala packet into the meat and close the lid . Cook on low flame . The meat will release water and will cook in it’s own water . So you need to keep the flame on low and the lid must be on .
4 . Check every 30 minutes . If you need , if the water is dried out add hot water little by little and cook . When the meat is almost done add the dried red chilies and cook another 15-20 minutes on low flame .
5. Just when you turn off the stove , take out the masala packet from the meat and keep the meat pot on the turned off stove with lid on .
If you wish , you can add 1 tea spoon kasori methi at the end . But I found the whole methi brings out the real flavor .
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