Gorur Ghugni (Beef Ghugni)

Serves four to five people.

Ingredients:

• Boneless beef - 500 gm
• Boiled white peas - 2 cups
• Sweet peas - 1 cup
• Boiled potato cubes - 1 cup
• Onion cubes - ½ cup
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Coriander powder - 1 tablespoon
• Cumin powder - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - 2 teaspoons
• Salt - 2 teaspoons (as needed)
• Mustard oil - 4 to 5 tablespoons
• Tamarind paste - 4 tablespoons
• Sugar - 1 teaspoon
• Crushed (fried) dry chili - 1 tablespoon

Preparation:

• Cut the beef into small pieces. Clean and rinse.
• Marinate the beef pieces ginger, garlic, coriander, cumin, turmeric, chili and salt for 10 to 15 minutes.

• Pour in 3 to 4 cups of water.
• Start boiling over low heat.

• As the beef becomes soft and tender, stir in the boiled potatoes, white peas and sweet peas.
• Turn off the heat once the gravy thickens.

• Heat oil in a separate pan and brown the onions.
• Add in the beef along with the gravy and stir for 4 to 5 minutes.
• Mix in the tamarind paste and stir gently.
• Cover and keep over low heat.

• Stir again after 5 to 6 minutes.
• Add another ½ cup of water, sugar, fried cumin powder and fried chili.
• Cover again and keep over low heat.

• Remove the cover after 5 to 6 minutes.
• Once the gravy thickens again, turn off the heat and serve hot.