Beef Chui Jhal
Chui Jhal, an exquisite spice most commonly found in Bangladesh's Khulna district. Beef Chui Jhal with Garlic Punch gives your typical beef bhuna a unique flavor.
Ingredients
- 1 kg Beef
- 250 gm Chui jhal
- 1 cup Onion sliced
- 2 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp Cumin paste
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Coriander powder
- Salt to taste
- 1/2 tsp Nutmeg powder
- 1/2 tsp Mace powder
- 1/2 cup Oil
- 2-3 pcs Bay leaves
- 2-1 pcs Cinnamon
- 3-4 pcs Cardamom
- 10-12 pcs Black pepper
- 3-4 pcs Cloves
- 3-4 pcs Dried chilies
- 4-5 pcs Garlic medium
- 3 cups Water hot
- 1 tsp Cumin powder
Instructions
- Take a stem/twig/root of Chui. Peel the skin.
- Cut them into pieces around 1 1/2-inch long. Wash them properly.
- Turn off the stove. In a pan take beef (cleaned). The beef pcs should be slightly larger than usual.
- Add onion slices, ginger paste, garlic paste, cumin paste, turmeric powder, red chili powder, coriander powder, salt, nutmeg powder, mace powder, oil, bay leaves, cinnamon, cardamom, black pepper, and cloves.
- Mix well using the hand. The beef should be mixed with masala very well. The better the mixing, the better the taste. Add water (a little), washing the spices.
- Close the lid and turn on the stove. Cook for 15 minutes (medium heat). Stir occasionally.
- Add dried chilies. Give a stir. Cook for 15 minutes (medium heat). Stir occasionally.
- When oil separates, add chui pcs. Give a stir.
- Add whole garlic. Do not cut all the garlic roots. put a layer of the peel on the garlic. Give a stir. Cook for 5 minutes (medium heat).
- Add 3 cups of hot water. Close the lid. Cook for 40 minutes (medium-low heat). Stir occasionally.
- Add cumin powder. Give a good mix. Cook for another 10 minutes (low heat).
- When oil separates, the beef chui jhal is ready to serve.
- Serve hot!
