In Bengali, this beef delight is known as “Kata Moshlar Mangsho,” This literally translates as “cut spiced meat” (which I definitely have not opted to use for the headline of my blog!). In comparison to previous recipes, this one employs entirely whole spices instead of powdered spices, hence the name. You’ll start to realize why when you look at the ingredients in my recipe.

When my husband comes from the market and hands me a bag of beef, this always puts a big smile on my face. This kata moshlar beef with bhuna khichuri or steamed rice tastes heavenly. My all-time weekend favorite dish is this kata moshlar beef and khichuri. Whenever I am in a bad mood, I always cook this beef dish, and it always brings me intense satisfaction.

This Kata Moshlar beef dish is a total family favorite in our household. It is quite simple to prepare. At the same time, it tastes really great. In our Kata Masala beef dish, we’ll use a lot of whole spices, as the name indicates. Garam masala, black pepper, shahi jeera, cardamom, cinnamon, cloves, and bay leaves are just a few instances.

You may even prepare this Kata Masala beef dish, by removing the water. My husband, on the other hand, loves to sprinkle some masala on any non-vegetarian meal. As a result, I added some gravy to it. If you’d like, you may completely dry it out.

The flavor of ‘Kata Moshlar Beef Vuna’ is rather unusual. It goes well with pulao and plain rice. So, don’t put off preparing the kata moshlar beef bhuna. This dish is extremely simple to make at home.

This curry does not require any ground spices or paste. This is often an Eid special meal in Bangladesh. Serve this mutton curry with simple rice to really appreciate the juicy meat chunks and fragrant gravy. Just give it a shot and (I’m sure) you’ll understand what I mean.

There are two phases of cooking this meal, and you may quit with the first one, which is to cook it over a burner. An additional procedure is to continue cooking in the ‘dum’ method for an extra hour or more.

The recipe uses dry red chilies and there is no existence of whole garam masalas. Only chunky onions, garlic, and ginger will do. Slow cooking is required for the mutton, which aids in melting all of the onions and garlic, and the ginger remains in more or fewer bits to produce a crunch in the meal. The dried red chilies add a blazing red color to the curry, and the basic spices ensure that the flavors of the whole spices are not overwhelming.

This dish is simple, but it takes 3 hours to make on average. Considering that, it can be ideal for a weekend night meal or for entertaining guests. You may do other things while it cooks; it does not need to be stirred constantly. In fact, I recommend you not to touch it while it cooks, especially in the last hour. During the last hour, a “dum” is usually placed on top of the pot, which is a flatbread dough securely wrapped over the pot to cover it and let the meat cook from the steam. As a result, the meat is tender and flaky.

You can even use this kata moshlar beef in your biriyani. What is a biryani without juicy slices of meat coated in a fragrant combination of spices and herbs? Yes, beef is a favorite among biryani lovers worldwide, despite other meats being popular too. This kata moshlar beef will just change your regular beef biriyani taste. You’ll love it, trust me! Not only are biryanis unique, but curries, bakes, and many other dishes using this exquisite meat are delicious as well.

Hope you will like this recipe. So try this recipe at your home and don’t forget to share this recipe with your friends and family.

• Make very small beef pieces for easy cooking. Large portions will take longer to cook.
• Adjust the amount of water to your liking. If you like less masala, use extra water. If you want it dry, boil it until the water is absorbed.
• Add water in little amounts as needed to boil the meat. Avoid using too much water. Stir occasionally and add a little water at a time.

Let’s Begin With The Kata Masala Gosht or Beef Masala Recipe.