Bengali · intermediate
Bengali Slow-Braised Spiced Beef Kosha
A rich, caramel-hued Bengali beef curry cooked low and slow with deeply caramelized onions, whisked yogurt, and aromatic warm spices.
- PREP TIME
- 15 min
- COOK TIME
- 55 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat until hot.
- 02
Add the sliced onions and fry for 12 to 15 minutes, stirring frequently, until dark golden brown and caramelized.
- 03
Stir in the ginger-garlic paste and cook for 2 minutes until fragrant.
- 04
Add the beef cubes, Kashmiri red chili powder, and 1 teaspoon salt. Sauté (kashano) high heat for 8 to 10 minutes until the beef browns and thickens around the oil.
- 05
Reduce heat to low, stir in the whisked yogurt thoroughly to prevent curdling, and cook for 3 minutes.
- 06
Pour in the beef broth, cover tightly, and simmer on low heat for 30 to 35 minutes until the beef is meltingly tender.
- 07
Uncover, sprinkle with Bengali garam masala, stir well to coat the beef in the rich, dark sauce, and remove from heat.
A LITTLE KITCHEN KNOW-HOW
Kashano (Sear-Browning)
Slowly frying spices, onions, and meat together until water evaporates and spice-laden oil separates.
Notes from the kitchen
- Caramelizing the onions thoroughly gives this dish its iconic dark color and signature depth of flavor.
- Whisk the yogurt at room temperature before adding to prevent splitting.
- Original home-cooking adaptation inspired by Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
