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2 game changers in regular meat curry


Photo Courtesy - Great British Chef Photo Courtesy - Great British Chef

There are few Bangladeshis who are not acquainted with the fame of Chui-Jhal Beef from Khulna and Shatkora Beef from Sylhet. 

Chui is basically the stem of Piper Chaba or piper chilli which is used as a spice in meat curry. Shatkora, on the other hand, is a citrus fruit with a knobbly texture and limy flavour. It is also used as a flavouring agent in a variety of vegetables, curries and meat, including pulses. 

The best part is, these ingredients are not a hassle, rather can work as a game-changer in your regular meat recipes if you know how to apply them.

Shatkora Beef

Ingredients:

  • Beef 1kg
  • Chopped onion 1 cup
  • Bay leaf 3-4 piece
  • Garam masala powder 1 tsp
  • Ginger-Garlic paste 2 tbsp
  • Salt 2 tsp (or as needed)
  • Turmeric powder 1 tsp
  • Red chilli powder 2 tsp
  • Cumin paste 1 tsp
  • Grinded roasted cumin 1.5 tsp
  • Mustard oil 2-3 tbsp
  • Shatkora 3-4 small pieces (only peel, excluding the lemon-like inner portion)

Recipe:

  • Step 1: Mix everything in a bowl except the Shaatkora and roasted cumin portion and set for 1 hour.
  • Step 2: Put it in a pressure cooker pot and cook in medium flame until the meat leaves water and dries up. Keep stirring to avoid sticking to the bottom of the pan.
  • Step 3: Add 1 cup water and Shaatkora and close the lid of the pressure cooker. Wait for 2 whistles.
  • Step 4: Add the roasted cumin and close the lid again turning off the heat.
  • Step 5: Transfer to the serving dish.

Chuijhaal Beef

Ingredients:

  • Beef 1kg
  • Ginger-Garlic paste 2 tbsp
  • Chopped onion 1 cup
  • Bay leaf 3-4 piece
  • Garam masala powder 1 tsp
  • Salt 2 tsp (or as needed)
  • Turmeric powder 1 tsp
  • Red chilli powder 4 tsp (Traditional Chuijhal requires a lot of spices. You can set this according to your taste bud.)
  • Cumin paste 1 tsp
  • Grinded roasted cumin 1.5 tsp
  • Mustard oil 2-3 tbsp
  • Whole garlic 6-7 piece
  • Chui Stem.

Recipe:

  • Step 1: Soak Chui stem in the water a few hours before, to soften and facilitate cutting. Wash it nicely and cut it into thin pieces.
  • Step 2: Mix everything including the Chui in a bowl except the roasted cumin portion and set for 1 hour.
  • Step 3: Put it in a pressure cooker pot and cook in medium flame until the meat leaves water and dries up. Keep stirring to avoid sticking to the bottom of the pan.
  • Step 4: Add 1 cup water and close the lid of the pressure cooker. Wait for 2 whistles.
  • Step 5: Add the roasted cumin and close the lid again turning off the heat.
  • Step 6: Transfer to the serving dish.

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