Mangsho Ranna | Recipe for Beef Curry

 Mangsho Ranna | Recipe for Beef Curry

Components:

One kilogram of medium-cut beef

three big onions, cut thinly

two chopped tomatoes

one cup of yogurt

One spoonful of pasted ginger

One spoonful of pasted garlic

3–4 sliced green chilies

One tsp powdered turmeric

Two tsp red chili powder, or more according to taste

Two tsp powdered coriander

One tsp cumin powder

One tsp powdered garam masala

Four or five green cardamoms

Four to five cloves

two to three bay leaves

One cinnamon stick

Four teaspoons of cooking oil, such as mustard oil

Add salt to taste.

leaves of fresh coriander (for garnish)

Water when required

Guidelines:

Spice up the beef:

Place the meat chunks in a large basin.

Add the yogurt, salt, turmeric powder, red chili powder, coriander powder, ginger paste, and garlic paste.

For optimal taste, marinate for at least one hour (or overnight).

Get the masala ready:

In a big pan with a heavy bottom or pressure cooker, heat the mustard oil over medium heat.

Incorporate the cinnamon stick, cardamoms, cloves, and bay leaves. Fry for a little while until aromatic.

When golden brown, add the sliced onions and continue to cook.

Add the green chilies and diced tomatoes. Simmer until the tomatoes become tender and the masala begins to separate from the oil.

Prepare the Beef:

Mix well with the masala after adding the marinated meat to the pan.

Cook over medium-high heat, stirring periodically, until the masala is well distributed and the meat is browned.

Cover the pan and reduce the heat. Allow the steak to simmer in its juices for fifteen to twenty minutes, stirring now and again to keep it from sticking.

Pour in some water and simmer:

If using a pressure cooker, cook the beef over medium heat for around 5–6 whistles, or until it is cooked, by adding about 1 cup of water and covering the lid.

Add two to three cups of water to a normal pan, cover, and simmer over low heat for one to two hours, or until the meat is soft and the gravy thickens. Periodically stir and add more.

water in case it's required.

Last-Minute Seasoning:

Check the seasoning and make any necessary adjustments to the salt or spices after the steak is cooked and tender.

Add the garam masala powder and mix one last time.

Allow it to cook for a further five minutes to allow flavors to mingle.

Serve and garnish:

As a garnish, sprinkle in some fresh coriander leaves.

Serve hot with paratha, naan, or steaming rice.

Savor your delectable handmade Mangsho Ranna, a robust and aromatic beef curry in the Bengali manner!