Entree: Bangladesh – Sylhet – শাটকরা গরুর মাংস ➤ Shatkora Gorur Mangsho (Sylheti beef curry braised with tangy shatkora citrus and warm Bengali spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) beef stew meat, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 1 medium shatkora (approx. 3–4 oz / 90–110 g), peel scored and pulp reserved, sliced thin
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 6 cloves garlic, minced, about 1.2 oz (35 g)
- 2 tbsp (30 g) fresh ginger, minced
- 2 green chilies, slit lengthwise
- 1 tsp (2 g) turmeric powder
- 1 tsp (2 g) cumin powder
- 2 tsp (4 g) coriander powder
- 1 tsp (2 g) red chili powder, or to taste
- 1 tsp (2 g) garam masala
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 g) plain yogurt, whisked
- 1.5 cups (360 ml) water or beef stock
- 1 cinnamon stick (2.5 cm)
- 3 green cardamom pods, lightly crushed
- 3 cloves (whole)
- 2 bay leaves
- 1.5 tsp (8 g) salt, adjust to taste
- 1 tsp (4 g) sugar (optional, balances acidity)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Add cinnamon, cardamom, cloves, and bay leaves; fry 30 seconds until aromatic.
2. Add sliced onion and sauté until deep golden brown, about 10–12 minutes. Remove half the onions to a bowl for garnish if desired.
3. Add garlic and ginger to the pot and cook 1–2 minutes until fragrant. Stir in turmeric, cumin, coriander, and red chili powder and cook 30–45 seconds to bloom the spices.
4. Add beef cubes and increase heat to brown the meat on all sides, about 6–8 minutes. Stir frequently to coat with spices.
5. Mix in tomato paste, whisked yogurt, slit green chilies, and the sliced shatkora (both peel and pulp). Cook 2–3 minutes until the yogurt begins to meld with the spices.
6. Pour in water or stock, add salt and sugar if using, bring to a simmer, then reduce heat to low and cover. Braise gently until beef is tender, about 1–1.25 hours (longer if needed for tougher cuts), stirring occasionally and adding a splash of water if too dry.
7. Once beef is tender and sauce has thickened to a spoon-coating consistency, stir in garam masala and adjust seasoning and shatkora to taste — add more pulp for tartness or a few thin peel slices for bitter aroma.
8. Garnish with reserved fried onions and chopped cilantro. Serve hot with steamed rice or flatbread.