This meat aloo dish is a part of my childhood nostalgia. It takes me back to my childhood days when my mum used to make it for us and we used to be all excited when the cooking would be done! Still now, my mother cooks this amazing dish for us. If you really want to try something yummy and delicious, I assure you that you’ll enjoy this meal.

As I have mentioned before, when I was a kid I used to eat these yummy beef pieces from the kitchen when my mum was already just cooking. My mum used to scold me for this but who cares! Nobody can stop me from eating like this, as the taste of instant-cooked beef used to feel so heavenly. This mouth-watering taste is something I crave for still now, every time I think about it.

This curry is called aloo mangsho torkari in Bangladesh. On winter days and in Bangladesh, we make a pitha called “Chitoi pitha” which is also called a winter culture in our country. This Chitoi pitha and Meat potato curry or aloo gorur mangsho is a heavenly combination. Once you try this, you will certainly want more. Also, this meat aloo curry goes very well with whole wheat chapati or Sada roti (flatbread).

When you bite a Little amount of potato cube and meat with Shada roti or paratha, this has to be the yummiest breakfast. Especially, this is a perfect dish for a fall or winter morning. This meat potato curry goes perfectly with basmati rice too.

On any rainy day, you can make this dish and pair it with bhuna khichuri. The rain will certainly seem more enjoyable if you have a plate of hot khichuri and meat potato curry on your hands while watching the rain from your balcony!

You can make this dish with bone-in short ribs, boneless and skinless chicken legs, or goat shoulder cubes. As far as curries go, this is a simple and direct one to cook with spices you’re likely to have. Allow the meat to cook thoroughly before using the roasted bits to give depth of flavor to the meal. This cooks for nearly 2 hours, so keep a watch on the stock in the saucepan and add extra water as needed.

If you are busy but have a craving for these delicious meat pieces and potatoes, you can just make this meat potato curry and eat it in a bowl instead of eating this with any rice item. I can guarantee, it will still feel quite fulfilling! There are a number of different ways to serve this spiced meat potato curry, so you should definitely not miss out on them!

Allow at least 15 to 20 minutes and up to 1 hour for the meat to come to room temperature before cooking. This helps to keep the meat from burning to the pan.

Before putting the steak in the pan, pat it dry using a paper towel.

Keep in mind the three F’s of flavor: fat, fire, and food! Heat the pan first, then the oil, and lastly the meat. This will help in developing a lovely golden exterior on the meat as well as prevent it from adhering to the pan. Be careful to add the stewed meat in stages and not overfill the skillet, otherwise, it will steam instead of brown.

Don’t move the meat once it’s in the pan! If you hear the oil sizzling, but not if it is splattering, lower the heat. Brown one side first, then flip and brown another.

Also, fry the potatoes and put them in the curry, and take the time to simmer to make it tender.

The cook time is affected by the size of the cut, the type of beef, and its age or how long it’s been frozen. Continue to simmer if it isn’t tender.

If the curry appears to be too thin for your liking, remove the lid and continue to cook for another 15 minutes.