Kosha Mangsho (Beef)

Ingredients:

      For the marinade:

• 4lbs beef with bones

• 2 cups of greek yoghurt

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 teaspoon turmeric powder

• 1 tablespoon tomato paste

• 3 teaspoons roasted cumin powder

• 5 to 6 bird’s eye chillies, made into a paste

• ½ cup almond paste, soaked in water and make paste with minimal amount of water

• 3 tablespoons mustard oil

      For sauteeing the beef/meat:

• 2 tablespoon ghee

• 1 cup greek yoghurt, whipped

• ½ teaspoon cardamom powder

• 2 teaspoons kashmiri chilli powder

• 3 to 4 bay leaves

• 2 large cinnamon sticks

• 2 yellow onions, sliced (feel free to use 4 cups of fried onions total for a shortcut)

• 2 cups fried onions

• 1 to 2 teaspoons bangali garam masala

• 8 to 9 bird’s eye chillies, whole

• salt to taste

Directions

Marinate bone in beef chunks with the marinade ingredients listed above for at least 8 hours or overnight.

Set your oven to 425° and in a dutch oven heat ghee, sliced and fried onions with bay leaves, cinnamon sticks, cardamom and chilli powder and sautee for 10 minutes or until the oil separates.  

Add the marinated meat to the spice and onion mix (make sure to bring the cold meat up to room temperature before cooking.) Sautee the meat for 10 to 15 minutes before adding the whipped yoghurt and give it a good stir to incorporate everything. 

Add enough water to the beef to cover all of it (don’t submerge should be able to see tips of beef/meat chunks.) Cover the dutch oven with the lid and put it into the oven for an hour at 425°.