In memoriam : Rummana Zaman

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Gorur Bhuri Bhuna (Spicy Cow Stomach)

Serves six people. Note: This dish takes 3 to 4 days to prepare!

Ingredients:
  • Properly cleaned cow stomach - 4 pounds
  • Sliced onions - 2 cups
  • Garlic paste - 1 tablespoon
  • Ginger paste - 1 tablespoon
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Ground turmeric - 1 teaspoon
  • Chili powder - 1 tablespoon
  • Whole cumin - 1 teaspoon
  • Cinnamon - 3 to 4 pieces
  • Cardamom - 7 to 8
  • Bay leaves - 2 to 3
  • Cloves - 5 to 6
  • Fried cumin powder - 1 teaspoon
  • Green chili - 7 to 8
  • Garlic cloves - 5 to 6
  • Salt - as needed
  • Oil - ½ cup
Preparation:
  • If needed, cut the stomach pieces into 3x3x3 inch cubes.
  • Clean the pieces well 5 to 6 times, and slightly boil them with a little bit of turmeric and salt.
  • Once the water starts to bubble, turn the heat off and keep the pieces aside for cooling.
  • Once cooled, slice them into smaller cubes or pieces and clean again a few times.
  • Heat oil in a pan and brown the onions.
  • Add the cinnamon, cardamom, cloves, whole cumin, ginger and garlic pastes.
  • Now add in the stomach pieces and mix well.
  • After a few minutes, add the rest of the ingredients except for the fried cumin powder, garlic cloves, and green chili.
  • Keep stirring for 2 to 3 minutes.
  • Add 10 to 12 cups of water. Cover the pan and keep over low heat.
  • Stir occasionally.
  • Once the water dries up, turn off the heat.
  • Keep aside for 5 to 6 hours. Yes, hours.
  • Saute the mix again with a little bit of water.
  • Also add in the whole garlic cloves and green chili.
  • Once the water dries up, take it off the heat.
  • Saute the mix twice a day every day with a little bit of water over the next 3 to 4 days. The longer this is repeated, the tastier the dish will be!
  • Finally, saute it for the one last time and serve hot with sprinkled cumin powder on top.

4 comments:

Nibir... said...

Hi... quick question for you. When in between sauteeing the dish for a few days, do i need to refrigerate the meat and the pan? does the meat stay well not being refrigereated for a few days? I would like to try this recipe, but just has this one question.

Thank you for your wonderful post! i'll post a picture of the dish after i make it :)

Rummana Zaman said...

Hi Nibir, If you do saute the meat every day, you do not necessarily have to refrigerate it. It'll also taste better that way. However, if you cannot get to it every day, then you should refrigerate it, and try to saute it every other day or so. Hope that helps. Good luck!

Tanjirul ALAM said...

Madam I am trying to cook it now. Thank you so much.. lot of respect from Sydney

solitary crow said...

It's really good. Thanks ma'am!