Desh Rupantor's cooking page carries four meat recipes from Israt Jahan. The first is beef mutha kebab. Mix half a kilogram of beef mince with 1 teaspoon each of ginger and garlic, 2 teaspoons of ground black pepper, 1 tablespoon each of chopped mint and onion, two slices of bread soaked in a little water, 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, salt and chopped green chilli, and rest it for 10 minutes. Squeeze portions in your fist to shape the kebabs and fry them lightly.
Then fry cubed onion lightly in 2 tablespoons of ghee, add a cup of red, yellow and green capsicum, a quarter cup of tomato sauce, 1 teaspoon of pepper, three slit green chillies and the kebabs, cover and cook for 5 minutes before serving.
The second is kala bhuna. Boil 2 kilograms of beef with chilli powder, ginger and garlic paste, half a cup of mustard oil, a cup of fried onion, mustard, coconut and cumin paste, five-spice, cardamom, radhuni and cinnamon, holding back the roasted ground spices. Uncover and stir now and then until the meat is well fried, add the ground spices just before taking it off the heat, and finish with coriander leaves and green chilli.
The third is beef with vegetable stems (danta). Coat a kilogram of beef with ginger, garlic, turmeric, chilli, cumin, coriander and onion pastes, cardamom, cinnamon, bay leaves and half a cup of oil and put it on the stove. When the meat is half cooked, add half a kilogram of stems and hot water equal to the meat, cover, and cook 10 to 15 minutes until tender, then reduce on low heat.
The fourth is leg of mutton. Trim a kilogram of meat, cut it off the bone into large pieces and marinate for two hours in papaya paste, lemon juice, chopped ginger and onion, cumin paste, coriander and mint leaves, green chilli, salt, yoghurt and oil. Cook in a pot with burning charcoal on the lid for 20 minutes, add a little ghee and leave covered for another 20 minutes, then serve topped with fresh cream.
Recipes: Israt Jahan, Desh Rupantor.
Source: Desh Rupantor
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