Ingredients

2 tbsp cooking oil
2 pounds beef, cubed to size 1/2 inch per side
2 medium shallots, finely sliced (onions would do too)
1 or 2 fresh chilies ( or your choice for heat)
2 tsps of crushed garlic (or powder)
2 tsps of crushed ginger (or powder)
1 tbsp of cumin powder
1 tbsp of coriander powder
1/2 tsp turmeric
2 tsp of salt
1/2 tsp of black pepper
1 cup of a red wine
1/2 cup milk
1 large carrot, cut into large chunks

Steps

Preheat the oven to around 200 degrees Celsius
Heat the oil in a cooking point over medium heat
When hot, add in the sliced shallots and stir fry until they are almost caramelized
Add in the cubed beef and stir fry until the beef starts to get browned.
Add in the ginger and garlic and stir fry for 2-3 minutes
Add in the turmeric, cumin and coriander and stir fry an additional 2-3 minutes
Pour in the wine, making sure you use the liquid to deglaze the bottom of the pot
Cook, stirring, occassionally for 4-5 minutes
Pour in the milk and cook another 4-5 minutes
Stir in the salt, pepper and carrot chunks
Cover the pot with a lid and bake covered in the oven for 1 to 1.5 hours. Preferably keep the lid sealed with foil but do check on it every 1/2 hour to make sure the liquid has not evaporated completely. Add 1/2 cup water if it looks too dry.

• 1/2 of the tandoori spice mix
• 2 lbs chicken
• 1 cup yogurt
• juice from one lemon

Steps

1. Marinate chicken pieces in spice mixture from 4 to 24 hours
2. Arrange on baking sheet
3. Bake at 400 degrees for 20 minutes
4. Then broil for 5-10 minutes until pieces are browned

Kosha Mangsho - Bangladeshi Sauteed Mutton

Ingredients

• 2 lbs of mutton (or lamb, or beef), cubed
• 2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 1/2 tsp cumin powder
• 2 coriander powder
• 2 medium onions, finely chopped
• 3 green chillies, chopped t slit in halves
• 2 slim green chillies
• 1/2 inch ginger root, peeled and grated (or, 1 tsp of ginger powder)
• 3 garlic cloves, finely chopped (or, 2 tsp garlic powder)
• 4 medium tomatoes, diced
• 2 tbsp mustard oil
• 1 tbsp sugar

• 1 tbsp vegetable oil
• 4 medium potatoes, peeled and quartered
• 1 cup hot water
• 2 tsp garam masala

Steps

1. Mix the meat with the next 12 ingredients and marinade for a couple of hours
2. Heat the oil over medium heat in a large pan
3. When hot, add the meat and marinade
4. Stir fry for 15-20 minutes (this is called koshano in Bangla)
5. Add the hot water and cook covered over medium heat for about an hour. Stir occasionally to prevent the spices from sticking to the bottom of the pan
6. When the water is about to dry up, add the garam masalla
7. Cook until the oil rises to the top

This recipe is great with parathas and rutis.

I present you one of my favorite Tehari recipes.

Sauteed Mutton

Ingredients

• Beef 1 kg (2 lbs)
• Onion paste  – 1/2 cup
• Garlic paste – 2 tsp
• Red chili powder – 1 tbsp
• Turmeric paste – 1 tbsp
• Ginger paste – 2 tsp
• Cumin powder – 1 tbsp
• Coriander powder – 1 tbsp
• Salt – 3 tsp
• Onions – 2 medium, thinly sliced
• Cinnamon – 2 1/2 inch sticks
• Cloves – 8
• Cardamom – 4 pods
• Bay leaf – 1 medium
• Green chili – 6-8
• Oil – 1/2 cup (or less)
• Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Preparation

• Cut beef into small pieces
• Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
• In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
• Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
• Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
• Add in the rice and fry an additional 5 minutes. Stir continuously.
• Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
• As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.
• Enjoy with a Bangladeshi salad.

Keema ar motorshuti Shingara

BEEF FILLING MIXTURE

1 pound ground beef
1 onion, chopped
1 teaspoon cumin seeds
1 bay leaf
3 cloves garlic, minced
2 green chili peppers, chopped
1 Tablespoon ground fresh ginger

Spray large non-stick skillet with cooking spray and brown ground beef with onions over medium heat approximately 5 minutes, until beef begins to brown. Add in chopped garlic and chili peppers and continue cooking for another 5 minutes or until beef is completely browned and onions are translucent and tender.

1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon garam masala
2 Tablespoons fresh cilantro, chopped

Add in remaining spices and stir to combine.

2 cups frozen cubed potatoes (hash brown style works well)
1 cup frozen green peas
1/3 cup water

Stir in potatoes and green peas, carefully stirring to combine. Add in water, cover, and simmer over low heat for 5 minutes. Remove pan from heat and chill in the refrigerator for one hour until cool.

PASTRY

2 sheets prepared pie crust circles

Bring the prepared pie crust to room temperature according to package directions. Cut each circle into eighths pieces, just as you would slice a pie or cake. Place 1 Tablespoon of beef filling in the middle of each pastry slice, and then gather the corners at the top to make somewhat of a pyramid shape, sealing the sides with moistened fingers. (You can freeze the pastries for future use)

FRYING

Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes. Drain and keep warm.

The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional  version is usually made witj pork but here we give you the Bangladeshi version with beef sans wine.

Beef Vindaloo

Ingredients

• Beef, cut into approximately 1″ cubes, 1 pound
• Vegetable oil, 1 Tablespoon
• Onion, finely chopped, 1 Tablespoon
• Garlic, finely chopped, 1 teaspoon
• Ginger powder, 1/2 teaspoon
• Cumin powder, 1 teaspoon
• Coriander powder, 1 1/2 teaspoon
• Turmeric powder, 1 teaspoon
• Mustard seeds, ground into a paste with a bit of water, 1/2 teaspoon
  * Substitute stone ground mustard if you don’t have mustard seeds
• Cayenne chili powder, 2 teaspoons
  * Use less cayenne for less spiciness
• Black pepper, 1/4 teaspoon
• White vinegar, 2 Tablespoons
• Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
• Salt, 1 teaspoon
• Water, 1/2 cup

Steps

1. Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
2. Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
3. Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.

Serves 4-6.

Ingredients

• 1 oz (25 g) channa dhal, split
• 8 oz (225 g) fatless stewing meat
• 1 brown cardamom, ground
• 1/2 large onion, chopped
• 1 bay leaf
• 1 inch (2.5 cm) fresh ginger, chopped
• 1/4 teaspoon black pepper,
• 1 large clove garlic, chopped
• salt to taste
• 1/2 teaspoon paprika
• ghee or oil
• 1/2 teaspoon garam masala
• 1 egg yolk
• 1/4 cup chopped fresh cilantro
• fine breadcrumbs

Steps

1. Soak the daal overnight, then boil in twice its volume of water. Strain off any excess water.
2. Put the meat, onion, ginger, garlic and spices through a mincer. Mix well and add salt to taste.
3. Add the dhal to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. Leave aside for about 3 hours or overnight to thicken and dry.
4. The next day, or when ready, add the egg yolk, and, if it doesn’t hold together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.
5. For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan.
6. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Comments

Yields: About 8. These are great at barbecues, and as a snack, starter or main course, and are familiar friends at the Indian restaurant. You should get about eight kebabs from this mix. Serve with salad, lemon wedges and tandoori chutney.