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Meetha Gosht

Servings 4
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 lb beef or mutton boneless, cut into ½″ cubes
  • 2 large onions about 1½ orange-sized, thinly sliced
  • 1 small garlic pod minced
  • 1½ ″ ginger minced
  • 2 tsp ground coriander
  • 1 tbsp ground red chilli powder or to taste
  • Salt to taste
  • ¼ lb about ½ cup raisins
  • ¼ lb about ½ cup blanched, peeled almonds
  • 3 dried plums aloo bukhara, pitted and halved
  • 1 tbsp sugar
  • 2 tbsp ghee

Instructions

  • Prep the meat & aromatics: Pat the meat dry. Mince the garlic and ginger; slice the onions.
  • Brown the onions: Heat the ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring, until golden-brown.
  • Add garlic, ginger & meat: Stir in the minced garlic and ginger; cook for 1-2 minutes. Add the meat cubes and brown on all sides, stirring until any released juices evaporate.
  • Spice & simmer: Sprinkle in salt, red chilli powder, and ground coriander. Continue to cook, adding a little water as needed, until the oil separates from the masala.
  • Tenderize: Pour in 1 cup hot water, bring to a gentle boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until the meat is tender.
  • Incorporate fruits & nuts: Meanwhile, lightly fry the raisins and almonds in a dry pan until they plump and warm. Add the toasted raisins, almonds, and dried plums to the curry along with ½ cup hot water. Simmer uncovered for 10–15 minutes, until the gravy thickens and ghee reappears on top.
  • Finish & serve: Stir in the sugar, adjust seasoning, and transfer to a serving dish. Serve hot alongside pulao or steamed rice.

Notes

Meetha Gosht strikes a balance between savoury and sweet—adjust the sugar or dried fruit quantity to suit your palate. Choosing boneless cuts speeds cooking, but bone-in meat can deepen the flavour. Ensure the gravy reduces slowly so that it coats the meat without burning. Leftovers develop even richer flavour; store refrigerated for up to two days and gently reheat over low heat, adding a splash of water if needed. Meetha Gosht is deeply cherished in traditional Dhakaiya Muslim households especially for festive occasions and family feasts. The dish reflects the luxurious and refined palate of Bengal's Muslim aristocracy particularly in Old Dhaka. It can be paired with sheermaal or bakarkhani-Dhakaiya breads.
Author: Azra Ahmed
Course: Curry, Main Dish
Cuisine: Bangladeshi