In memoriam : Rummana Zaman

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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.

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