Contributor’s Bio:
Hello, thank you for choosing my recipe. I would be happy to share my biography and interests with you. My name is Maryam, and I currently reside in Tongi, Gazipur. I am 33 years old, and my hobbies include cooking, crafting, traveling to new places, and writing articles and content. Actually, I wasn’t into cooking before my marriage. I learned everything I know about cooking from my mother-in-law after I joined my in-laws’ family, but it was just the basics. I was born in the United Arab Emirates and ate different cuisines belonging to various ethnicities during my 22-year stay there, but I never thought about cooking any of them. However, over the past few years, as more people started sharing their homemade recipes on social media, I decided to give it a try. I love to try making new recipes and experimenting with different cuisines by following YouTube cooking videos, and that’s how my passion for cooking grew. Unfortunately, I don’t have any memories to share with you. I simply cooked, served, and took a few pictures of the finished dish, as I usually do with any special recipe. Thank you once again.
Ingredients
Ingredients for marinade
- 2 kg Beef
- 1/2 cup Chopped onion
- 1 cup Onion paste
- 1 tbsp Onion slices
- 2 tbsp Garlic paste
- 2 tbsp Ginger paste
- 1 and 1/2 tsp Turmeric powder
- 1 tsp Chili powder
- 1 and 1/2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 6-7 pc Small cardamom
- 3 pc Big cardamom
- 6-7 pc Cloves
- 4 pc Cinnamon
- 5 pc Bay leaves
- 10-12 pc Black pepper
- 1/2 tsp Black pepper powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Mace
- 1/2 cup Mustard oil
- 1 tablespoon Soy sauce
- 1 teaspoon Vinegar
- 1 and 1/2 tablespoons Salt or to taste
Other ingredients
- 1 cup Water chestnut pickle
- Chopped onion cubed
- Ingredients for Bagar
- 1/2 cup Mustard oil
- 1/2 cup and 3/4 cup Chopped onion separately
- 7-8 pieces Dried chili
- 2 tablespoons Garlic-ginger paste
Instructions
- Marinate the meat with all the ingredients by hand and keep it for 1 hour. Then cook it in a heavy bottom pan on high heat for 5 minutes without stirring, until water comes out of the meat. Cover and cook for 7-8 minutes. No need to use any additional water because the meat will be cooked with the water released from it. Now cook the meat uncovered for 15-20 minutes until all the water evaporates from the meat. Once all the water has evaporated from the meat, remove the lid and stir again
- The meat should be cooked on low heat for one and a half to two hours. During this time, the lid should be lifted and the meat should be turned occasionally so that it does not stick to the bottom. After a little while, when the water has dried up and the oil cannot be seen, and the color of the meat has become clear, it should be stirred until it is done
- With continuous simmering, the color of the meat will eventually turn blackish, but the meat will remain tender. Then add water, spices, and simmer it over low heat
- In a separate frying pan, heat mustard oil, chopped onions (half a cup), garlic-ginger paste, and dry chili. Once they turn golden brown, remove 6-7 pieces of cooked meat from the pan and set them aside. Place them in a container and cover them for a minute
- Then, add this mixture to the meat that is still in the pan. Cover and cook on medium heat for 5 minutes. Then, uncover the pan and add the caramelized onions (which were kept separately, about 3/4 cup) on top. Stir well, remove from heat, and serve hot
