রান্নার শুরু আমার মায়ের হাত ধরে। তিনি আমাকে শিখিয়েছেন কি রান্না করতে হবে। শুরুতে অনেক ভুল করেছি তবুও হাল ছেড়ে দেওয়ার পাত্র নয় আমি। আলহামদুলিল্লাহ আমি সফল সামনে আরও অনেক ভালো কিছু করতে পারবো।
Mejbani beef by Humayra Himi
Cook timePrep: 30 minutes | Cook: 1 hour
Servings24
Ingredients
- 4 kg beef
- 2 kg onions half chopped, half sliced
- 200 grams garlic paste
- 200 grams ginger paste
- 50 grams white mustard paste
- 50 grams black cumin powder
- 200 grams coconut paste
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 3 tablespoons chili powder
- 2 tablespoons turmeric powder
- garam masala to taste
- 1 kg tomatoes
- ½ kg mustard oil
- 350 grams ghee
- 10 green chilies
- salt to taste
- 20 grams cumin
- 10 grams coriander
- 15 grams fenugreek
- 10 dried red chilies
- 8 bay leaves
- 6 pieces cardamom
- 3 pieces cinnamom 2 inches each
- 8 cloves
- half a tablespoon black pepper
- 2 tablespoons fenugreek
- 1 nutmeg
- 1 tablespoon mace
- half a tablespoon cumin
- 1 teaspoon coriander
Instructions
- The meat should be washed and drained properly
- In a heavy saucepan, mix all the spices of ingredient number 1 with 250 grams of ghee and the meat, without hot water and green chillies
- Add 2 cups of water and mix the roasted and ground spices of ingredient number 2 with the meat
- Cover and cook on medium heat. Stir Frequently
- When the water dries up, a little hot water should be added. The curry should have a thick, rich consistency
- The spices of ingredient number 3 should be roasted and ground and kept aside
- When the meat is cooked and the oil has surfaced, add green chillies, ground spices of ingredient number 3 and 100 grams of ghee. Mix well and remove from heat
- The dish can be served in a serving dish with biryani rice and garnished with vermicelli on top
