Khara Masala Gosht -

Khara Masala Gosht

Servings 6

Prep Time 15

Cook Time 40

Total Time 55

Ingredients

1 kg mutton or beef cut into curry-sized pieces
½ kg onions thickly sliced
2 ″ piece ginger cut into thick slices
10 cloves garlic left thick
¼ kg tomatoes chopped
1 tbsp vinegar
1 –2 cinnamon sticks
1 tbsp cumin seeds coarsely ground
3 bay leaves
4 green cardamoms
4 whole cloves
10 long dried red chillies
6 tbsp oil
Salt to taste

Instructions

In a large pan or pressure cooker, combine the meat with all the sliced onions, ginger, garlic, tomatoes, vinegar, whole spices (cinnamon sticks, bay leaves, cardamoms, cloves, and dried chillies), ground cumin, oil, and salt.
Place the pan over medium heat and stir briefly to distribute the ingredients evenly. Cover and cook. In a pressure cooker, five whistles should suffice; if using an open pan, simmer covered for about 40 minutes, stirring occasionally and adding a splash of water if it begins to stick.
Once the meat is tender and the gravy has thickened, remove from heat.
Sprinkle fresh coriander leaves.

Notes

This “khara” (spicy) curry comes together in one vessel and requires minimal stirring. The meat slowly releases juices that meld with the onions and tomatoes, creating a rich, lacquer-like sauce. If the meat isn’t yet tender after the initial cooking time, simply return it to the heat in the same pan rather than transferring to a new pot. This deepens the flavour. To serve, garnish with fresh coriander, mint leaves, and extra green chillies for brightness and contrast. This dish is a timeless classic that celebrates the essence of meat and spices.This recipe is special because it is unpretentious, rustic and aromatic, with whole spices and chunky ingredients defining its character.

Author: Shama Shamsher

Course: Curry, Main Dish

Cuisine: Bangladeshi