Taj Kabab (Beef Taj Kabab)

Serves eight to nine people.

Main Ingredients:

• Thinly sliced beef (1" long) - 1 kg
• Large potatoes - 4
• Large onions - 4
• Large tomatoes - 4 to 5
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Coriander powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Mustard powder - 1 teaspoon
• Cardamom powder - 1 teaspoon
• Black pepper powder - ½ teaspoon
• Cloves - 5 to 6
• Ground turmeric - 1 teaspoon
• Chili powder - 2 tablespoons
• Jaiphal (nutmeg) powder- ½ teaspoon
• Jaitri (mace) powder - ¼ teaspoon
• Cinnamon stick - 1
• Vinegar - 2 tablespoons
• Dried chili - 4 to 5
• Whole cumin - 1 teaspoon
• Bay leaf - 2
• Salt - 2 tablespoons (as needed)
• Mustard oil - ¼ cup
• Soy bean oil - ¼ cup

Preparation:

• Slice the beef into thin, 1" long pieces.
• Clean the beef and marinate with ginger, garlic, coriander, cumin powder, turmeric, chili powder and salt.
• Now marinate further with vinegar, mustard powder, jaiphal, jaitri, cardamom powder, black pepper and mustard oil.
• Keep aside for about 10 minutes.

• Cut the potatoes, tomatoes and onions into large, round, ¼" thick pieces.
• Keep aside.

• Heat the soy bean oil in a saucepan.
• Fry the whole cumin, cinnamon stick, cloves and bay leaves.
• Turn off the heat.

• Place half of the beef evenly over the saucepan.
• Now layer half of the sliced potatoes, onions and tomatoes on top of the beef.
• Place the remaining beef evenly on the layer of vegetables.
• Finally, put the remaining potatoes, onions and tomatoes on top of the second layer of beef.
• Throw in the dried chili on top and turn on the heat.
• Cover and cook over medium heat.

• After about 10 minutes, lower the heat.
• Let it cook for 1 hour. Do not open the cover or stir the ingredients.

• Remove the cover after an hour. Let any remaining water dry up completely.
• Cook until the beef is soft and tender, and the oil starts to separate from the water.
• Serve hot with polao or paratha.

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.

Dhone Patai Goru Bhuna (Beef with Coriander)

Serves four to five people.

Ingredients:

• Beef - 500 gm
• Finely chopped onion - 1 cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Coriander paste (blended) - ½ cup
• Green chili paste (blended) - 2 tablespoons
• Salt - 1 tablespoon (as needed)
• Oil - 4 tablespoons

Preparation:

• Clean and rinse the beef pieces.

• Heat oil in a pan and brown the onions.
• Add in the ginger, garlic and salt, and fry for another 2 minutes.
• Add the beef and cook over low heat for 5 to 6 minutes.
• Pour in 2 cups of water and cover.

• Remove the cover after 15 to 20 minutes and stir thoroughly.
• If the beef is not tender yet, add some more water and cook over low heat.

• Remove the cover after 7 to 8 minutes and add the coriander and green chili pastes.
• Cook until the beef is fully done and the oil starts to separate out.
• Serve hot.

Checha Moshlai Goru Bhuna (Masala Beef)

Serves four to five people.

Ingredients:

• Beef - 1 kg
• Small onions - 6 to 7
• Garlic cloves - 8 to 10
• Ginger - 1 small piece
• Vinegar - 2 tablespoons
• Ground turmeric - 1 teaspoon
• Green chili - 7 to 8
• Garam masala powder (cinnamon, cardamom and cloves) - 1 teaspoon
• Salt - 2 teaspoons (as needed)
• Fenugreek (methi) - ½ teaspoon
• Fried cumin powder - 1 teaspoon
• Mustard oil - 4 tablespoons

Preparation:

• Marinate the beef with turmeric, salt and vinegar for about 10 minutes.
• Start boiling the beef in 5 to 6 cups of water over medium heat.
• Turn off the heat once the beef becomes tender and the water starts to dry up.
• Keep aside.

• Shred the onions, ginger, garlic and green chili.
• Heat oil in a pan and fry the shredded onions, ginger and garlic.
• Pour in the beef pieces.
• Add the green chili and let it simmer over low heat for 5 to 6 minutes.
• Mix in the garam masala and fenugreek.
• Keep covered over low heat.

• Garnish with fried cumin powder after 10 to 12 minutes and turn off the heat.
• Serve hot.

Hari Kabab (Beef Hari Kabab)

Serves five to six people.

Main Ingredients:

• Boneless beef - 1 kg
• Sliced onions - 3 cups
• Plain yogurt - 4 to 5 tablespoons
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Coriander powder - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Jaiphal (nutmeg) powder - ¼ teaspoon
• Jaitri (mace) powder - ½ teaspoon
• Cinnamon powder - ½ teaspoon
• Salt - 2 teaspoons (as needed)
• Soybean oil - ½ cup

Paste Ingredients:

• Black pepper - 1 teaspoon
• Green cardamom (choto elachi) - 4 to 5
• Brown cardamom (boro elachi) - 1
• Cloves - 5 to 6
• Cumin - 2 teaspoon
• Dried chili - 3 to 4

Preparation:

• Slice the beef into long, thin pieces. It may be easier to cut once the frozen beef has thawed a little.
• Clean the beef and marinate with ginger, garlic, turmeric, chili powder, coriander powder, yogurt and salt.
• Let the mix boil in 3 to 4 cups of water over medium heat.

• Fry all the paste ingredients in a little bit of oil.
• Keep aside to make the paste later.

• In a separate pan, heat up the rest of the oil and brown the onions.
• Remove the fried onions from the pan and blend with a bit of water and all the fried paste ingredients.

• Once the beef is boiled, add all the pieces into the heated oil.
• Cook over medium heat for 3 to 4 minutes.
• Add in the fried onion paste, cinnamon, jaiphal and jaitree and stir thoroughly.
• Add 2 to 3 tablespoons of water and cook covered over low heat.

• Remove the cover after 10 to 15 minutes.
• Stir well for another 7 to 8 minutes.

• Turn off the heat once the the meat is tender and the water dries up.
• Serve hot with polao, paratha, or luchi.

Gorur Goster Rezala (Beef Rezala)

Serves four to five people.

Ingredients:

• Beef - 1 kg
• Chopped onions - 2 cups
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Coriander powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Cinnamon - 2 (1" stick)
• Cardamom - 5 to 6
• Cloves - 3 to 4
• Bay leaf - 2
• Plain yogurt - 4 to 5 tablespoons
• Green chili - 7 to 8
• Kewra - 2 tablespoons
• Oil - ½ cup
• Sugar - 1 teaspoon
• Lime juice - 2 tablespoons
• Ghee - 2 tablespoons

Preparation:

• Cut the beef into small pieces. Clean and rinse.
• Marinate the beef with ginger, garlic, coriander, chili powder and yogurt.
• Set aside for half an hour.

• Heat oil in a pan and fry the cinnamon, cardamom, cloves, bay leaves and onions for about 2 minutes.
• Stir in the marinated beef and mix for about 2 minutes.
• Cover the pan and let it simmer till the water starts to boil.
• Turn down the heat and keep covered.

• Remove the lid after 10 to 12 minutes and stir thoroughly.
• Add 1 cup of water if the water dries up.
• Cover the pan again.

• Once the beef is soft and tender and the gravy starts to thicken, add the green chili, lime juice, kewra and sugar.
• Simmer for another 3 to 4 minutes.

• As the gravy dries up, mix in the ghee.
• Add another ½ cup of water and keep covered over low heat.
• Cook for another 10 minutes before turning off the heat.
• Serve hot.

Gorur Goster Reaji (Beef Reaji)

Serves four to five people.

Ingredients:

• Beef - 1 kg
• Chopped onions - 2 cups
• Ginger paste - 2 teapoons
• Garlic paste - 1 teapoon
• Ground turmeric - ½ teaspoon
• Chili powder - 2 teaspoons
• Fennel seeds (mouri) - 1 teaspoon
• Black pepper powder - ½ teaspoon
• Red vinegar - 5 to 6 tablespoons
• Salt - 1 teaspoon (as needed)
• Oil - ½ cup

Preparation:

• Cut the beef into small pieces. Clean and rinse.
• Marinate the beef with all the ingredients except for onion and oil.
• Refrigerate the beef for at least 5 to 6 hours. A few additional hours is also okay.

• Heat oil in a pan and brown the onions for 2 to 3 minutes.
• Add in the marinated beef.
• Cover and keep over low heat.

• Stir the mix a few times after 5 to 6 minutes.
• Add some water if necessary.
• Cover and let it simmer until the beef is soft and tender and gravy thickens.

• Serve hot with rice, paratha or luchi.

Goru Badhakopi (Beef With Cabbage)

Serves three to four people.

Ingredients:

• Beef - ½ kg
• Sliced cabbage - 5 to 6 cups
• Chopped onions - 1 cup
• Ginger paste - 2 teapoons
• Garlic paste - 1 teapoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Chili powder - 1 teaspoon
• Bay leaf - 2
• Cinnamon - 2 (1" stick)
• Cardamom - 5 to 6
• Green chili - 5 to 6
• Garlic cloves - 4 to 5
• Fried cumin powder - 1 teaspoon
• Salt - 2 teaspoons (as needed)
• Oil - 1/3 cup

Preparation:

• Cut the beef into small pieces.
• Clean and rinse. Set aside.

• Heat oil in a pan and lightly fry the bay leaves, cinnamon sticks, cardamom and onions.
• Add in the beef and keep frying.
• Slowly add the ginger paste, garlic paste, coriander powder, cumin powder, chili powder and salt.
• Fry for another 3 to 4 minutes.
• Cover and keep over low heat.

• Remove the lid after 7 to 8 minutes and a little bit of water.
• Let it simmer for another 3 to 4 minutes.
• Cover the pan again.

• Once the beef is soft and tender, add in the cabbage.
• Boil the cabbage until its soft.
• Mix in the garlic cloves and green chili with ½ cup of water.
• Cover and keep over low heat.

• Garnish with fried cumin power when the meat and cabbage are cooked thoroughly and the oil separates out.
• Turn off the heat and let it sit for another 5 minutes.
• Serve hot with rice.

Gorur Goster Bhorta (Mashed Beef)

Serves two to three people.

Ingredients:

• Boneless beef - 200 gm
• Finely chopped onion - ½ cup
• Finely chopped garlic - 2 tablespoons
• Finely chopped green chili - 4 tablespoons
• Lime juice - 2 tablespoons
• Chopped coriander leaves - 4 tablespoons
• Salt - ½ teaspoon (as needed)
• Fried dry chili - 2 to 3 (or crushed red chili)
• Sesame oil - 4 tablespoons

Preparation:

• Cut the beef into thin pieces and clean with water.
• Boil the beef in 4 cups of water.
• Once the water starts boiling, turn the heat down to low.
• Wait until the water dries up and the beef is softened.
• Turn off the heat and let the beef cool.
• Once cool, shred the beef pieces by hand and set aside.

• Heat 1 tablespoon of oil in a pan.
• Lightly fry the garlic and green chili until they turn brown.

• Mix the onion, fried garlic, fried green chili, fried dry chili, coriander and salt in a separate bowl.
• Add in the shredded beef and mash thoroughly by hand.
• Mix in the rest of the sesame oil and lime juice.
• Serve.

Gorur Moshla Kabab (Beef Masala Kabab)

Serves four to five people.

Ingredients:

• Boneless beef - 1 kg
• Sliced onions - 250 gm
• Ginger paste - 2 tablespoons
• Garlic paste - 1 tablespoon
• Chili powder - 2 tablespoons
• Black pepper powder - 1 teaspoon
• Crushed cloves - 2 teaspoons
• Crushed cardamom - 1 teaspoon
• Plain yogurt - 4 tablespoons
• Salt - 1 tablespoon (as needed)
• Oil - ½ cup

Preparation:

• Clean the beef in water, and cut it into medium sized pieces.
• Marinate with a little ginger paste, garlic paste and salt.

• Heat up a pan and fry the beef pieces lightly.
• Add all the ingredients, except for the yogurt, to the pan, and stir well.
• Now add the yogurt and stir for 3 to 4 minutes.
• Pour in 5 to 6 cups of water and cover the pan.
• Keep over medium heat.

• Once the water starts boiling, lower the heat.
• Let it cook for about 1 to 1.5 hours and stir occasionally.
• Turn off the heat once the the meat is tender and the water dries up. The oil will separate as well.
• Serve hot with bread or paratha, and salad.

Gorur Pot Roast (Beef Pot Roast)

Serves four to five people.

Beef Ingredients:

• Boneless beef - 1 kg
• White vinegar - ½ cup
• Onion paste - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Chili powder - 2 teaspoons
• Black pepper powder - ½ teaspoon
• Jaiphal (nutmeg) powder - ½ teaspoon
• Cinnamon powder - ½ teaspoon
• Crushed cardamom - ½ teaspoon
• Salt - 1 and ½ teaspoon

Frying Ingredients:

• Butter - 3 tablespoons
• Finely chopped ginger - 1 tablespoon
• Chopped garlic - 1 tablespoon
• Sugar - 1 teaspoon
• Oil - 3 tablespoons

Preparation:

• Clean the beef with water, and chop them into small equal-sized pieces.
• Stab the beef pieces with a fork a few times.
• Clean again and rinse.

• Mix the beef with the rest of the ingredients (only beef ingredients).
• Put them in a sealed container and marinate in the refrigerator for 12-13 hours.

• After the beef is marinated, lift each piece from the marinade (sauce) and brush with butter.
• Heat up a pan and fry the beef pieces over medium to high heat until they turn a bit reddish in color.
• Pour in the marinade (sauce) into the pan with the beef.
• Add 7 to 8 cups of water.
• Cover and cook over low heat.

• Stir the beef after about half an hour,
• Keep on low heat and stir occasionally until the beef is fully cooked.
• Once the water dries up, turn off the heat and keep aside.

• Heat oil in a pan and brown the chopped ginger and garlic.
• Add the beef pieces to the pan.
• Mix in the sugar and stir for another minute.
• Turn off the heat when the beef is slightly fried.

• Decorate with sliced onions, cucumber and lime.
• Serve hot with paratha or naan.

Goster Shobji Fulori (Fried Beef with Vegetable)

Serves four to five people.

Ingredients:

• Cooked Fried Beef (Goster Fulori) - see separate preparation

• Finely sliced onion - 2 tablespoons
• Finely sliced ginger - 1 tablespoon
• Sliced garlic - 1 tablespoon
• Steamed, sliced carrot - ½ cup
• Steamed, sliced cabbage - ½ cup
• Sliced spinach - 1 cup
• Sliced green chili - 4 to 5
• Chopped coriander - ¼ cup
• Soy sauce - 3 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Tomato sauce - 2 tablespoons
• Corn flour - 2 tablespoons
• Black pepper powder - 1 teaspoon
• Salt - ½ teaspoon
• Tasting salt - ½ teaspoon
• Oil - 2 tablespoons

Preparation:

• Heat oil in a pan, and brown the onion, ginger and garlic lightly.
• Keep on medium heat.
• Add the carrots, cabbage, spinach and green chili to the pan. Fry for 2 to 3 minutes.
• Add the fried beef (goster fulori), soy sauce, oyster sauce and sesame oil.
• Fry for an additional 2 to 3 minutes.
• Now add salt, tasting salt, tomato sauce, black pepper powder and coriander.
• Stir for a minute.

• Mix the corn flour with ½ cup of water and pour into the pan.
• Stir for 1 to 2 minutes until the mix thickens slightly.
• Take it off the stove and serve hot.

Goster Modhu Fulori (Honey Beef)

Serves four to five people.

Ingredients:

• Cooked Fried Beef (Goster Fulori) - see separate preparation

• Honey - 6 tablespoons
• Finely sliced ginger - 1 tablespoon
• Sliced garlic cloves - 4 to 5
• Soy sauce - 4 tablespoons
• Sesame oil - 1 tablespoon
• Black pepper powder - ½ teaspoon
• Crushed red chili - 2 tablespoons
• Roasted cashew nuts - 15 to 16 (as needed)
• Salt - ½ teaspoon
• Oil - 2 tablespoons

Preparation:

• Heat oil in a pan, and brown the ginger and garlic.
• Keep on low heat and add the fried beef (goster fulori) pieces into the pan.
• Add the soy sauce, sesame oil, black pepper powder and salt, and stir for 2 minutes.
• Now add the honey and stir for an additional 2 minutes.
• Finally, add in the crushed chili and cashew nuts.

• Stir for another minute to let the mix thicken slightly.
• Serve hot.

Goster Fulori (Fried Beef)

Serves four to five people.

Beef Ingredients:

• Boneless beef - 500 gm
• Ginger paste - 2 teaspoons
• Garlic paste - 2 teaspoons
• Black pepper - 1 teaspoon
• Chili powder - 1 teaspoon
• Soy sauce - 4 tablespoons
• White vinegar - 2 tablespoons
• Salt - as needed

Frying Ingredients:

• Chickpea flour (beshon) - 1 cup
• Egg - 1
• Chili powder - ½ teaspoon
• Salt - ½ teaspoon
• Oil - ½ cup

Preparation:

• Clean the beef pieces in water, and organize them neatly in the shape of a meat loaf.
• Freeze the loaf for a few hours until it is solid.
• Slice the loaf into thin pieces with a sharp knife.
• Clean and rinse the pieces completely.

• Marinate the beef with all the (beef) ingredients.
• Cover and keep aside in room temperature for an hour.

• Mix the chickpea flour with the egg, chili powder and salt into a slightly thick paste. Add a little water if necessary.

• Heat oil in a pan.
• Dip the sliced beef pieces into the flour mix so that they are completely covered.
• Deep fry until the pieces turn brown.

• Serve hot as snacks.

• Note: two separate dishes, Honey Beef (Goster Modhu Fulori) and Fried Beef with Vegetable (Goster Shobji Fulori), can be made with the cooked Fried Beef.

Marich Keemar Achaar (Stuffed Pepper with Ground Beef)

Serves four to five people.

Ingredients:

• Jalapeno pepper - 8
• Ground beef - 200 gm
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Fried cumin powder - ½ teaspoon
• Tamarind - 6 tablespoons
• Salt - as needed
• Oil - 6 tablespoons

Preparation:

• Cover and boil the beef with garlic paste, ginger paste and salt in 2 cups of water over low heat.
• Dry the water completely.

• Heat the oil in a pan.
• Add panchforon and brown the onions.
• Now mix in the ground beef and fry slightly until brown.
• Once cool, mix with cumin powder and 3 tablespoons of tamarind, and keep aside.

• Clean and clean the peppers. Keep the stems intact.
• Split the peppers lengthwise in the middle and clean out the pulp with a knife.
• Stuff each pepper with the ground beef mix and keep aside.

• Heat the rest of the oil and brown the chopped garlic.
• Add the remaining tamarind.
• Drop the stuffed peppers gently into the pan. Keep over low heat and cover.
• If needed, add a little bit of water.
• Turn the peppers over after 2 to 3 minutes.

• Serve hot once done.

Begun Keemar Khangina (Eggplant Keema Khangina)

Serves four people.

Ingredients:

• Beef keema (ground beef) - 1 cup
• Medium sized eggplant - 1
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Chopped green chili - 4 to 5
• Chopped coriander - 2 tablespoons
• Chopped ginger - 1 tablespoon
• Whole cumin - 1 teaspoon
• Salt - 1 teaspoon
• Turmeric - ½ teaspoon
• Oil - ¼ cup

Preparation:

• Boil the ground beef with turmeric in 2 cups of water. Keep aside.

• Cut the eggplants into small pieces, and boil them in slightly salted water.
• Once soft and dried, mash the eggplants. Keep aside.

• Heat the oil in a pan and fry the onion, garlic, ginger and cumin.
• Add the ground beef.
• Saute over low heat for 5-7 minutes.
• Once the meat turns slightly reddish, add the mashed eggplant, green chili and coriander.
• Keep on low heat until the water dries out completely.
• Serve hot and fluffy.