BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
PHALL
“ I had this dish in a London restaurant. Phall is a British Asian curry. Originated in a British Bangladeshi-owned curry house. It is known as the hottest curry in the world, which I enjoyed. I could not stop myself from asking for the recipe from the chef. After I complimented him, he described the ingredients and the method in one go. When I returned to the hotel, I wrote down as much as I remembered. Later I modified the recipe. You can reduce the chilli, but the taste will not be the same!”
SERVES
5
PREPARATION
30Mins
COOKING
1 Hrs
PHALL SAUCE:
150 g whole shallots, peeled
2 naga viper chillies/ghost chillies
2 teaspoons dry chilli powder
2 teaspoons turmeric powder
8-10 cloves
1 cup tomatoes, boiled and strained
2 tablespoons tomato puree
1 teaspoon salt
MEAT:
1 kg beef with bone
¾ cup oil
¼ cup spring onion
1 ½ tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons green chilli paste
2 teaspoons coriander powder
2 teaspoons cumin powder
1 ½ teaspoon salt
1-litre stock from the greens (page 346)
2 teaspoons curry powder
1 teaspoon paprika powder
½ teaspoon cardamom powder
2 cups of phall sauce
2 tablespoons lemon juice (as desired)
½ cup sawtooth coriander, thinly sliced
১ কেজি গরুর meat, হাড় সহ
¾ কাপ তেল
¼ কাপ পেয়াজleaf
1 ½ টেবিল চামচ রসুনের পেস্ট
১ টেবিল চামচ আদা পেস্ট
২ চা চামচ raw মরিচ পেস্ট
২ চা চামচ ধনে গুঁড়া
২ চা চামচ জিরারা গুঁড়া
1 ½ চা চামচ salt
১-লিটার স্টক ফফর্ম দা গ্রিন্স (পৃষ্ঠা ৩৪৬)
২ চা চামচ curry পাউডার
১ চা-চামচ paprika গুঁড়া
½ চা চামচ এলাচ, গুড়ো
২ কাপ ফাল সস
২ টেবিল চামচ লেবুর রস (স্বাদমত)
½ কাপ বিলেতি ধনেপাতা, কুঁচি
DETAILS :
PHALL SAUCE: Boil all the ingredients from peeled shallots to cloves with 2 cups of water for 10 minutes. Once the shallots are tender, remove from the heat and let them cool. In a blender, process the boiled shallots with the liquid until smooth. Put them back in the pot and add boiled tomato, tomato puree, and salt. Simmer on low heat. Once the sauce thickens, remove it from the heat. The sauce can be stored in the refrigerator for a week.
CUT the spring onion into 1-inch long pieces
CLEAN and wash the meat. In a flat-bottom pot add the oil, once the oil is hot add the spring onion and fry until colour changes. Add the paste of garlic, ginger, and green chilli. Fry until the aroma develops. Add the ingredients from cumin powder to salt with ¼ cup of water to prevent it from burning.
ADD the meat, along with the stock. Mix well, cover with a heavy lid and cook on low heat until the meat is almost tender. Add 1 cup of the phall sauce with 1 cup of water and pour over the meat. Sprinkle with the curry, paprika, and cardamom powder. Cover, and cook on low-heat for 10 minutes.
WHEN the oil starts collecting at the edges of the meat, add lemon juice and sawtooth coriander, cover, and cook for another 5 minutes. Taste and adjust the seasoning. Goes well with steamed rice.
