Kata Moshlar Gorur Mangsho is a pupolar dish in Bangladesh. This traditional Bangladeshi beef dish uses entire spices rather than pastes and powders, as the name suggests. This is not similar to Beef Curry or “Mangsher Jhol”. Kata Moshlar Gorur Mangsho is nothing but beef cooked with whole spices. Here “Kata Moshla” stands for the whole spices and “Gorur Mangsho” is beef. This dish can also be made with mutton, chicken, or lamb.

You can check the chicken dish too, which is Kata Moshlay Murgir Mangsho

There are no paste or powder spices in this dish. All of the spices are chopped or whole, giving them a somewhat varied flavor.

Kata Moshlar Mangsho is a very popular dish during Eid-ul-Adha in Bangladesh. Also, this recipe can be another addition to any festival or event.

5 from 1 vote

Kata Moshlay Gorur Mangsho | Whole Spice Beef Bhuna

Kata Moshlar Mangsho is a Bengali beef dish that is slow-cooked for hours with whole spices.

Servings 8 people

Prep Time 30

Cook Time 2 30

Total Time 3

Ingredients

2 kg Beef
1 cup Oil
1 cup Onion sliced
1 cup Onion chopped
1/4 cup Garlic chopped
1/4 cup Ginger chopped
1/2 tsp Shahi cumin
10-12 pcs Dried chilies cut into pieces
10-15 pcs Black pepper
4-5 pcs Cardamom
2-3 pcs Cinnamon
2-3 pcs Bay leaves
7-8 pcs Cloves
Salt to taste
1/2 cup Sour yogurt
2 cups Water hot

Instructions

Heat oil in a pan. Add the chopped onions and stir them on medium heat. Reduce the heat after the onions have begun to change color. Remove them from the pan when they are golden brown and place them on a plate.
Let the oil and fried onions cool down.
In the meantime, in another pan (turn off the heat) add 2kg beef. Beef needs to be cut into regular size pieces, washed, and drained before adding.
Add chopped onion, garlic, and ginger. They needed to be chopped into little bit bigger sizes than usual.
Add shahi cumin, dried chilies (cut into pieces), black pepper, cardamom, cinnamon, bay leaves, cloves, salt.
Add the cooled oil and salt.
Mix them all. During mixing add the fried onions and mix very well.
Turn on the heat. Close the lead and cook for 10 minutes.
Add the sour yogurt. Beat the yogurt well before adding.
Cook for another 60 minutes. Stir occasionally.
Remove the lead and cook until water is reduced.
Add 2 cups of water.
Cook for another 40 minutes. Stir occasionally.
Leave the broth as desired. Your delicious "Kata Moshlar Gorur Mangsho" is ready.
Serve with rice, pulao, or porata.