As the name implies, this classical Bengladeshi meat dish uses whole spices instead of pastes and powders. There are two steps to this and one may stop at the first step – which is cooking the it over a stove. A secondary step is to continue to cook in the ‘dum’ style, which may take an additional hour or so.

Ingredients

• 1 kg beef, cubed
• 1 large onion thinky sliced
• 1 tbsp ginger, julienned
• 1 tbsp garlic, chopped
• 6-8 dry red chilies
• 3 cardamom
• 1″ cinnamon stick
• 1 bay leaf
• 6-7 black pepper
• 4-5 clove
• 2 tablespoon vinegar
• ½ cup yogurt
• ½ cup oil or ghee
• Salt to taste (1 to 1 ½ tsp)

Steps

1. Marinate the meat with vinegar for at least 30 minutes
2. Heat up the oil in a dutch oven over medium heat
3. Add the beef and all the other ingredients except for the yogurt
4. Saute for 10-15 minutes until the onions are translucent
5. Add the yogurt and 1-2 cups of water
6. Cook over medium heat until done (45 minutes to 1 hour)
7. Or preheat an oven to 175 degrees Celsius and bake covered for about 1 hour