Category Archives: Beef

Bangladeshi Rustic Style Beef Curry with potatoes


My whole family is in love with this rustic style beef curry with fiery red , spicy gravy and big potatoes , whole or cut in big cubes . The process of making this kind of curry is very simple . But the flavor is unbelievable !! Onion , ginger , garlic are used in paste form and in a little larger quantity than usual .

Ingredients :

1 kg beef with some fat and bones
3 /4 potatoes , whole or cubed
1 and 1/4 th cup of onion paste
2 and 1/2 tbl spoon ginger paste
1 tbl spoon garlic paste
1 tbl spoon chili powder
1 tea spoon turmeric powder
2 bay leaves
1 cinnamon stick ( 2″ long)
6/7 green cardamoms
8-9 cloves
1 tea spoon black pepper ( whole)
1 tea spoon garammasala powder
1 tea spoon dry roasted cumin powder ( bhaja jeear gura)
Salt to taste


1. Mix all the ingredients with meat except potatoes , garam masala powder and roasted cumin powder in a pot.

2.Put the pot on the stove and cook on medium-low flame with lid on . The meat will release water too .. Cook the meat adding water little by little , what we call in Bangla “koshano”, at least for 45 minutes .

3. Add water covering the meat . When the meat is half done add the whole potatoes and if cut in halves add little later . Cook with lid on . When the meat is done and the gravy comes to the desired consistency add the garam masala powder and roasted cumin powder . Turn off the stove and keep the pot on the turned off stove until oil separates .

Ready !!!

Easy pan-fried boti kabab!!


I don’t know what to name this beautiful kabab . So decided , why not pan fried boti kabab ?? Since they are sliced into pieces and boti means pieces too ..
This recipe I got from one of my dearest Aunts, Rina Salim khalamoni – my soul sister Putul’s mommy . I simply followed the procedure as Khalamoni said , just added one ingredient – vinegar .
The beauty of this recipe is , you can make them ahead of time , can preserve in fridger . Just fry them whenever you feel like .

Ingredients :

1 lb beef or mutton chunk of meat
1 and half tbl spoon ginger paste
1/2 tbl spoon vinegar
5/6 whole black pepper
Crushed black pepper , according to taste
salt to taste
1 tbl spoon ghee ( Don’t omit it , use ghee)


1. Slice the meat chunk in little thick pieces . It will be around 10 pieces . Now boil the meat with 3 cups of water , 1 and half tbl spoon ginger paste ,salt and vinegar until the water dries out or the meat is tender . Don’t boil it too much as the meat is too tender . We need tender but firm . If you still have some water in the meat , don’t worry , you can use it as beef stock in many other recipes .


2. Heat 1 tbl spoon ghee and fry them until little charred . Sprinkle the crushed black pepper and serve hot !


In order to slice the meat pieces evenly and smooth , try it when it is half frozen . 🙂

Tomato gosht ( Meat curry in tomato gravy)


There was a time , my mom used to make large quantity of homemade tomato sauce when the season was about to bid good bye !! Big , giant jars of homemade tomato sauce !! And she used to make so many dishes using this homemade sauce !! Oh !! those were the days !!!
Tomato gosht !!! yes , there are several versions of this preparation .. almost every house has it’s own version in the subcontinent .Among them Hyderabadi tomatoar gosht is very popular , but my version is not Hyderabadi one . This one is inspired by my mom . She used to put lots of homemade tomato sauces or ketchup in her preparation.Mine one is completely my version . I used tomato paste ( store bought canned one) and the choice of spices is my experimental one !! I used few whole spices and the main spices that were used as grounded form is fennel powder , black pepper and clove powder and ofcourse cumin powder !! I loved my version , hope you would like it too .. Try it in upcoming kurbani Eid , a little different but mild aromatic version of beef bhuna .

Ingredients :

1 kg beef or mutton
1 and 1/2 cup onion , thinly sliced
1/4 th cup onion paste
1 and 1/2 tbl spoon ginger paste
1 tbl spoon thinly sliced, julian cut ginger
1 tbl spoon garlic paste
5/6 whole garlic cloves
1 small can of tomato paste , around 3-4 tbl spoon
1 medium tomato , chopped
2 tea spoon red chili powder
1/2 tea spoon turmeric powder
5 green cardamoms
1 stick of cinnamon , 3″ stick
2 bayleaves
1/2 tbl spoon fennel/ sauf/ mouri powder
1/2 tbl spoon clove and black pepper grounded ( around 8/9 cloves and 12-14 black pepper)
1 tea spoon dry roasted cumin powder ( bhaja jeera guri)
1/2 tea spoon any garam masala powder
Salt to taste
Fried sliced garlic until brown for garnishing ( optional)

Procedure :

1. Marinate the meat with onion paste , ginger paste , garlic paste, chili , turmeric powder and whole spices like cardamoms , cinnamon stick and bayleaves .

2. Heat oil and fry the sliced onion until golden brown . Add the Marinated meat with the marinade and little water . Now Cook on low flame with lid on . The meat will release water too. When the water dries out , cook the meat adding water little by little , what we call in Bangla “Koshano” . Add the sliced ginger and whole garlic . When the meat is half done add salt ,tomato paste and chopped tomato . Add water and cook with lid on.

3. At the end add the fennel/ mouri powder , clove and black pepper powder , jeera/ cumin powder and garam masal powder . You can add some fried garlics too at the end , that enhances the aroma , as garlic goes very well with tomatos . Or you can just use them as garnish .

Done !! Enjoy with rice , paratha , Naan . I found it best with bhuna khichuri . 😀


Meat Loaf


My seven years old sweetie pie has a week or so to bid good bye to her summer vacation . In this age , she has already grown an irresistable and passionate interest in cooking !! Pretty much sure , she got it genetically !! 😀

Anyways , today wanted to make something easy with her , something she loves !! Meatloaf !! She simply loves it ! Well , who doesn’t !!!!

I made a smaller one !! Good enough for 3 servings !!!

Ingredients :

1 and 1/4 th cup minced beef

1/2 ( half) heaped tea spoon of finely grated garlic / garlic paste

1 tea spoon ginger pasted

1 and 1/2 tbl spoon finely minced onion

1 and half tea spoon yellow mustard

2 tea spoon worcestershire sauce

1 tbl spoon chopped parsley

1 tea spoon Italian seasoning

1/2 tea spoon red chili powder

3/4 th tea spoon black pepper powder

1 tbl spoon melted butter

1 egg , beaten

2 tbl spoon milk

1/3rd cup bread crumbs

Salt to taste

Other Ingredients :

3 tbl spoon bar b que sauce

2 tbl spoon Ketcup

Procedure :

1. Combine all the ingredients mentioned except the ingredients mentioned in other ingredients . In another small bowl combine the bar b que sauce and ketcup.

2. Line a baling tray with aluminium foil and and place the mince in a shape of loaf . keep it in the refrigerator for at least 1 hour .

3. Preheat the oven to 350 FH . Bake the meat loaf for 30 minutes , then take it out and brush all the bar b que , ketchup mixture . Then broil again for another 10-15 minutes . Don’t cut the loaf immediately . Cut after 10-15 minutes later .

4. I love to pan fry the loaf pieces with little butter for the charred and crisp flavor . Take 2 tbl spoon of butter in a skillet and fry the pieces of loaf , each side for 1-2 minutes . Done !!

You may omit that part , if you wish .


To serve with , I prepared a honey mustard wasabi sauce .

For that , Take 3 tbl spoon yellow mustard , 1 tbl spoon wasabi sauce , 1/4 th cup honey , 2 tbl spoon cider vinegar, 1 tea spoon melted warm butter + 2 tbl spoon oil ( preferably salad oil ) . Now combine everything together and stir with a fork until smooth and thin and your honey mustard wasabi sauce is ready . 🙂


Paya-Nihari !!

Paya-Nihari !!

Paya-Nihari !!

There is a slight difference between paya and nihari which I didn’t know until I came to USA !!! Everytime we went to our favorite Indian-Pakistani restaurant , there were always three different items on the menu – Paya , Nihari and Paya-Nihari !!! One of our restaurateur friends removed my confusion !! Payas are traditionally made with Beef or lamb feet , while Nihari is made with shanks , traditionally beef shank. Paya-Nihari is something which is the combination of both , feet and shank .
Here you go with my style Paya-nihari . The whole process though seems complex at the first instance , but in fact , it is not . It involves three parts;
1. Making the yakhni ( stock) of the meat and bones
2. Cooking of the meat with yakhni for the second time ,
3. Bagar or tempering with sliced onion and garlics .

Though in the authentic Nihari recipe , there is no use of onion at all !! But our Bengali taste bud and heart cannot think of desi style meat without onion at all !!! So in my recipe , like many other tasty Bengali Nihari recipes , I did use onion . Being influenced by my Sylhety connection and my love for “foincha/ poncha ” ( Sylhety style paya-nihar) ,I also used “Shatkora ” – a tangy , flavorful citrus fruit skin .

Ingredients :

1st step: ( For the yakhni/ stock/ broth)

1 and 1/2 kg Beef shank and feet
8 green cardamoms
1 cinnamon stick ( 2″ long)
2 bay leaves
1 tea spoon cumin
1 tea spoon sha jeera
1 tea spoon fennel
1 tea spoon whole coriander
1/2 tbl spoon ( around 15) cloves
1/2 tbl spoon black pepper
3 black cardamoms
2 star anise
1 large onion , cut in halves
4 cloves of garlic
1 ( 2 ” long) dry ginger
salt to taste

This is dry ginger or sonth . I took this large for the measurement given . Next time if your ginger dries out , don’t throw them out . 😀

2nd step:

1 cup finely sliced onion
1 tbl spoon Ginger paste
2 tea spoon garlic paste
2 tea spoon red chili powder
1/2 ( half) tea spoon turmeric
1 tbl spoon paprika powder
2/3 green cardamom , 1 small 1″ cinnamon stick , 2 bay leaves
2 – 3 tbl spoon Nihari masala powder
3 teaspoon besan/ gram flour and 1 tea spoon atta/ moida
salt if needed

For the Nihari masala mix , please click the link below

3rd step : ( tempering/ bagar)

1/4 th cup ghee
3 tbl spoon garlic
2 tbl spoon sliced onion


1. First make the stock or Akhni . This process would also help to tenderize the meat too as the shanks are the toughest meat , they need more time to be done .
For the yakhni , take a maslin cloth and put all the spices including the dry ginger mentioned in ingredients step 1 , except onion , garlic and salt . Tie them up tightly . Now add good quantity of water over the meat . Add the onion , garlic and the masala pocket into it . Boil the meat covered on medium low flame for 4-5 hours . It took me around 4 hours . Add water after every 1 hour . The water should not be dried out . And when the meat is done , there should be enough stock. . Add salt in the middle of the process , but not at the beginning . take out the maslin masala pocket from the stock .

2. Now , for the 2nd step , heat oil in a pot . Add the sliced onion and fry until they turn brown , the form of bereshta . Add the green cardamom , cinnamon and bayleaves . Now add the ginger, garlic paste . add little stock from the meat . Add the chili powder, turmeric powder , paprika powder . Fry well adding the stock little by little . Add the meat from the stock . Cook for a while . Then add the whole stock . Since salt is used while making the stock , careful adding salt at this point . If needed add salt , otherwise not .

3. Dry roast 3 tea spoon besan( bengal gram) and 1 tea spoon atta or flour until fragrant . Now mix it with enough water . I took half a cup of water to mix them . Mix smoothly . Add it into the meat using a strainer, so that there is no risk of lump . While putting it into the meat , there should be enough gravy . This besan-flour mix would help to thicken the paya nihari a bit . But careful not too much . Just a slight thickening . After adding the besan-flour , cook on medium-low flame for around half n hour – 45 minutes . If you wish you can add few pieces of Shatkora ( Sylhet special , a citric lemon like fruit, only skin is used) after adding the flour . Add the Nihari Masala at the end .

4. Now the tempering . Heat ghee and add the onion , garlic . Fry until dark golden brown . Add in the hot nihari and cover with lid . 🙂

Serve with Porota , naan or rice !! Before you serve , garnish with Julianne cut ginger and green chilies .


1. Please don’t use onion paste in the Nihari or paya .
2. Don’t skip ghee for the tempering . It really enhances the taste .


Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat but in Bangladesh sheekh kababs are made of thin pieces of beef,skewered in large Sheekh or metal skewer and those spicy pieces of heaven would just melt in your mouth !! Bangladeshi residing Biharis played a vital role in the country’s kabab industry .. Most of the kababs are inspired and introduced by these Biharis !!!! No wonder , that’s the reason , the authentic Behari kabab tastes exactly like our version of Sheekh kabab !!
Before I proceed to the recipe , I’d love to share some important ponts ;

1. Marination is very important . Marinate the meat for at least 24 hours .
2. Tenderize the meat by pounding and applying good amount of green papaya paste or grated green papaya , and don’t forget the skin !!! Take the papaya with skin !!!
3. Generous amount of Mustard oil ( shorishar tel) in the marination !!!!
4. Don’t forget to smoke the meat with coal !!


750 gram solid , under cut meat
3 tbl spoon finely grated raw papaya( with skin) or papaya paste with skin
1/3 rd cup yogurt
1/3 rd cup fried onion or bereshta
2 tea spoon spoon ginger paste
2 tea spoon garlic paste
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
3/4 th tea spoon roasted cumin powder
1 tea spoon ( heaped) red chili powder
1 tea spoon paprika powder
1 tea spoon poppyseed / posto paste ( optional)
2 tea spoon Bihari kabab masala
1/3 rd cup mustard ( shorishar tel) oil
Salt to taste

Bihari Kabab masala :

5/ 6 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
3 Black cardamom
4/5 green cardamom
1/2 tea spoon mace ( javetri)
1/4 th tea spoon nutmeg ( jaifol)
9/10 cloves ( long)
2 tea spoon black pepper
1 star anise
1 tea spoon fennel
1 tea spoon kababchini ( optional)

Dry roast the spices and then grind them into a fine powder . it’s better to dry roast the cumin separately and not to dry roast black pepper .

Other Ingredients:

1 coal to smoke
Ghee to smoke the charcoal


1. Cut the meat into thin 2″ or 3 ” strips . Pound them with meat tenderizer hammer or something heavy . But don’t overdo .

2. Marinate the meat with papaya paste first then add all the ingredients. Marinate for at least 24 hours . Keep it in the refrigerator .

3. Light a coal completely . It should be all burning . Now place it on a metal or small aluminum bowl . Add this bowl over the bowl of meat . Add ghee all over the coal and cover with a lid to smoke the meat completely . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the skewer . Rub some extra oil over it . I added a little bit of ghee too .

5. Preheat the oven to 400 FH . Now bake the kababs for 20-30 minutes . Broil it another 15- 20 minutes or until get little charred.

Enjoy with paratha , naan or ruti !! Don’t forget the raita !!! 😀


1. Don’t skip the smoking part . It gives you the flavor we get in a kabab house .

2. If you use bamboo skewer , then soak the skewers into the water for at least half n hour . That would prevent the blackening of the skewers . 🙂

3. While baking , the water from the meat and oil will come out . Just before broiling just remove the excess juice and oil from the kabab so that you get the perfect look .

Special beef bhuna

Special beef bhuna

Special Beef bhuna

I love beef!!! Nothing beats desi style beef preparation, no way !!! This special beef bhuna is so finger liking good , just can’t get enough of it !!!! The specialty of this preparation is slow cooking and the use of spices.


1 kg beef , cut in medium or small pieces
1 medium onion , finely minced
1 cup fried onion/ bereshta
1 tbl spoon ginger paste
1 tbl spoon ginger , matchstick cut/ Julian cut
2 tea spoon garlic paste
5/6 whole garlic cloves
1/3 rd cup plain yogurt
1 teaspoon red chili powder
5/6 dry red chilies ( split in half)
1/2 ( half) teaspoon turmeric
5 green cardamoms
2 black cardamoms ( if small)
1 star anise
1 cinnamon stick
2 bayleaves
1 tea spoon black pepper ( whole)
5/6 cloves
salt to taste
2 tbl spoon of papaya paste ( optional, for meat tenderizing)
Special masala ( apply the whole quantity)

Special masala :

Dry roast 1 tea spoon cumin or jeera for 30 seconds . Now grind it with 1 tea spoon whole coriander ( dhonia) and 1 tea spoon fennel ( mouri) into a fine powder .


1. Marinate the meat with all the ingredients except special garam masala and oil .

2. Heat the oil and add the meat with marinade . Cook on medium heat for 2 minutes . Now reduce the heat and cook the meat on low heat with lid on . The pot should be covered with a lid .

3. The meat will release water and will be cooked in it . Don’t bother . Slow cook for at least 2 hours . If needed add little water but not until 45 minutes.

4. Just before you turn the stove off , add the garam masala powder and cook 5 minutes more .


1. Please make the fried onion at home . Don’t over fry them , as it may ruin the color . It should be nice golden brown color . Fried onion makes a great difference in this preparation and also the julian cut ginger and whole garlic cloves . 🙂


Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way

Beef Curry/ Beef Bhuna , Bangladeshi way


Beef 1 kg
Onion Paste half cup
Onion, sliced half cup
Ginger paste 2 tbl spoon
garlic paste 1 tbl spoon
Turmeric powder a little more than half teaspoon
Chili Powder to taste ( in my family we love to eat hot, spicy beef, I took 1 level tbl spoon of chili powder )
Coriander Powder half teaspoon
Cardamom pods 3/4
2/3 bay leaves
Salt to taste
Special Garam masala Powder

For 1 kg meat , here’s the measurement of SPECIAL GARAM MASALA:

Dried red chili 1 or 2
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon
Mace half teaspoon ( optional)

Dry roast them. I Microwave them for 40-45 second.Then Crush them into a fine smooth powder.


1. Wash the meat and drain out the water well . Now marinate the meat with all the ingredients , except sliced onion and oil.

2. Heat oil in the pot . Add the sliced onion and fry them until brown . Don’t make it too dark , u may end up cooking dark colored beef bhuna . The color of the meat depends on this. So fry them until they are brown . In Bangla what we call “bereshta” or fried onion.

3. Now add the meat with marinade into the pot . Mix well with bereshta . Give 1/4 th cup of water and cover the lid . Cook the meat on medium-low flame for about 20/30 minutes or until the water is dried out . The meat will release water . So wait until the water dries out . Cook well, adding water little by little . Don’t burn the meat on the bottom, so be careful . Check every 10 minutes . But you have to cook well adding water little by little , what we call in Bangla “Koshano”. The flavor of bhuna beef depends on this “koshano”. I do it for at least 1 hour .

4. After one hour of “Koshano” , add enough hot water to cover the meat . Cover the lid and let it cook on medium flame until the meat is tender and the gravy comes to desired consistency.Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate. Turn off the stove and put the meat on the stove with lid on .



1. Raw papaya is meat tenderizer, so you may add 2 tbl spoon of papaya paste to the recipe.

2. For the better taste, always chose good quality meat . Many of us take out the fat and throw away the bones from meat . DON”T DO THIS !!!!!!!! Bones and little bit of meat fat enhances the taste . So try to keep some bones and little bit of beef fat while cooking Desi style beef bhuna .. 🙂

3. Some like the dry roasted cumin flavor in their curry. You may add few pinches ofdry roasted cumin powder at the end, but be careful , you ruin the color and flavor of the meat if added more.

4. The taste of the beef bhuna or curry depends on how long you cook it . “Koshano” is very important . My Mom’s beef bhuna is very famous and she taught me that one magic trick of mind blowing flavor of Beef bhuna, and the trick is “Koshano”. The more ” Koshano” , the More ” Moja” ( tasty) . Do it for at least 1 hour . The more the better !!!!!!!!


Beef Rezala

Beef Rezala

Beef Rezala

“Rezala” means a white colored rich meat preparation where yogurt , malai, nut paste and other ingredients are used . But as time went by the color of rezala has turned into bright golden color other than white . The color changed and so are the ingredients . There are many versions of beef rezala . I usually cook beef in so many different ways , loved and adored by my near and dear ones so much and that inspires me to experiment each and every time . This version of Beef Rezala is my favorite , though I didn’t follow the traditional method and ingredients for Rezala .But trust me , it tastes so good and resembles to that of “Biye Bari Style Rezala” ( the rezala served in wedding parties in Bangladesh) !!!!!!!!!!


Beef 1 kg
Onion Paste 1 large
Garlic Paste 5/ 6 cloves or 2 teaspoon
Ginger Paste 1 and half table spoon
Chopped Onion 1 medium
Chopped Garlic 1 teaspoon
Chopped Ginger 2 teaspoon
Papaya ( Raw) Paste 2 tbl spoon ( It will work as a meat tenderizer, plz don’t omit this ingredient)
2 Cinnamon stick , 2″ long each
4/5 Cardamom pod
2 large Bay leaves
Turmeric Powder a little less than half teaspoon ( not heaped)
Chili Powder half teaspoon ( you can alwayz adjust according to your taste)
Dried red chili paste of 3/4 chilies
5/ 6 Dried rec chilies, split in halves
Salt to taste
Special Garam masala Powder for beef
Shaan” korma curry masala powder 1/4th teaspoon
Radhuni garam masala powder 1/4 th tea spoon

Special Garam MAsala Powder:
Cumin 1 teaspoon
Whole coriander 1 teaspoon
Cardamom 3
Cinnamon a small 1 inch stick
Black pepper half teaspoon
Cloves 7/8
Fennel Seed a little less than 1 teaspoon

Dry roast them a little , not too much , just slightly dry roast . I Microwave them for 30-35 second.Then Crush them into a fine smooth powder.


1. Wash the meat and drain all the water from meat .

2.Mix meat with all the ingredients including oil , except garam masala powder. Keep it aside for half an hour if you have time .

3. Put it on the stove and start cooking on medium flame. Add 2 cups ( 500 ml) water and cover the lid . After 15 minutes , reduce the heat a little and allow the meat to cook for atleast 1 and half hour . Water will release from the meat too . But keep your eyes on the meat . I added water ( 1 cup) after 50 minutes , as the water was reduced a lot. Don’t dry up the water .

4 . let the meat cook on low medium flame . After 1 and half hour the water released from the beef would almost dry up and oil would start to float on top. Now add the special garam masala powder and mix well . add 1 cup of piping hot water and cover the lid . Now You may increase the flame a little . Let it cook for another 10 minutes on medium flame or until it comes to desired consistency . Put it on very low flame for another 5 minutes ( which we call to keep on dom) , oil will separate and at this point sprinkle the Shaan Korma curry masala powder and Radhuni Garam masala . Turn off the stove and put the meat on the stove with lid on .

Serve with Polau , plain rice,paratha, naan or Chaaler ruti ( bread made of rice flour) . Enjoy!!!!!


1. Always try to buy good quality meat . The taste really differs depending which part of meat you bought. I always prefer meat from the back of the leg ( Chaap er mangsho ).

2. Though fat of the meat is disgusting , but plz don’t throw away all the fat from the meat , that makes your meat tasteless . I keep a little bit of fat and bones . The juice inside the bones make your beef yummy!!!!!!!! So please keep a little bit of fat ( chorbi) and bones , everytime you cook desi style beef!!!!!!

3. Radhuni Garam masala is really good . But I don’t put too much of it as it will destroy the color of the beef. Just sprinkle 1/4 th teaspoon of it when you finished your cooking .

4. Don’t forget the special beef garam masala I mentioned , that really enhances the flavor .:)


Beef White Curry / Goru’r shada mangsho

Beef White Curry / Goru'r shada mangsho

Beef White Curry / Goru’r shada mangsho


Beef 1 kg
Chopped onion 2 cup
Onion paste 1/4 th cup
Chopped ginger 2 tbl spoon
Ginger paste 2 teaspoon
Chopped garlic 1 and half tbl spoon
Whole Garlic 6 /7
Garlic paste 1 and half teaspoon
Yogurt 1/4th cup
5/6 cardamoms, cinnamon stick, 2/3 bay leaves
Black pepper half teaspoon
Cloves 1 teaspoon
Fenugreek/methi 1 teaspoon (optional)
Dry chilies 7/8 or according to your taste, split in half
Salt to taste
Green papaya paste 1 tbl spoon ( will work as meat tenderizer)

Cooking Method:

1. Combine all the ingredients in a pot.Mix well . Add 1/3rd cup of hot water.

2. Cook the meat on low flame for 2 hours.After 1 hour you may add another half cup of water. Stir well and cook with the lid on. You may add little water when needed. But cook very well.

3. When the meat will be almost done , increase the heat, add 1 cup of water and cook on medium flame with the lid on. You may add potatoes at this point. When the gravy comes to desired consistency , keep it on very low flame for another 10 minutes ( to keep on “Dom”) until the oil separates.

Enjoy with rice, pulao , khichuri or parata..I love it with polau and khichuri ..