Editorial sample recipeBengaliintermediateGluten-FreeHalal

Bengali Slow-Braised Spiced Beef Kosha

Name: Bengali Slow-Braised Spiced Beef Kosha
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 600 g Beef chuck, trimmed and cut into 1.5-inch cubes; 3 tbsp Mustard oil; 2 cup Red onions, thinly sliced; 2 tbsp Ginger-garlic paste; 0.25 cup Plain plain yogurt, whisked until smooth; 1 tbsp Kashmiri red chili powder; 1 tsp Bengali garam masala powder, blend of cardamom, cinnamon, and clove; 1 cup Beef broth, halal certified

A rich, caramel-hued Bengali beef curry cooked low and slow with deeply caramelized onions, whisked yogurt, and aromatic warm spices.

Prep: 15 min
Cook: 55 min
Total: 70 min

AI-generated illustration of Bengali Slow-Braised Spiced Beef Kosha

AI illustration

Technique to learn

Kashano (Sear-Browning)

Slowly frying spices, onions, and meat together until water evaporates and spice-laden oil separates.

Instructions

Step 1: Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until hot.

Step 2: Add the sliced onions and fry for 12 to 15 minutes, stirring frequently, until dark golden brown and caramelized.

Step 3: Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.

Step 4: Add the beef cubes, Kashmiri red chili powder, and 1 teaspoon salt. Sauté (kashano) high heat for 8 to 10 minutes until the beef browns and thickens around the oil.

Step 5: Reduce heat to low, stir in the whisked yogurt thoroughly to prevent curdling, and cook for 3 minutes.

Step 6: Pour in the beef broth, cover tightly, and simmer on low heat for 30 to 35 minutes until the beef is meltingly tender.

Step 7: Uncover, sprinkle with Bengali garam masala, stir well to coat the beef in the rich, dark sauce, and remove from heat.

Cooking tips

Caramelizing the onions thoroughly gives this dish its iconic dark color and signature depth of flavor.
Whisk the yogurt at room temperature before adding to prevent splitting.
Original home-cooking adaptation inspired by Bengali; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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