Entree: Bangladesh – Chittagong – শটকরা গরুর মাংস ➤ Shatkora Gorur Mangsho (Tangy Chittagong beef curry cooked with shatkora citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 medium shatkora (approx. 4 1/4 oz (120 g)), rind scored and pulp chopped
- 2 tbsp (30 ml) mustard oil
- 2 medium onions, thinly sliced (approx. 7 oz (200 g))
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 1 tsp (5 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 tsp (1.5 g) garam masala
- 1 cup (240 ml) beef broth or water
- 2 green chilies, slit
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1.5 lb (680 g) boneless beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 medium shatkora (approx. 120 g), rind scored and pulp chopped
- 2 tbsp (30 ml) mustard oil
- 2 medium onions, thinly sliced (approx. 200 g)
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 1 tsp (5 g) turmeric powder
- 1 tbsp (7 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 tsp (1.5 g) garam masala
- 1 cup (240 ml) beef broth or water
- 2 green chilies, slit
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat mustard oil in a heavy pot over medium-high heat until hot and shimmering. Add sliced onions and cook until deep golden brown, about 10–12 minutes.
2. Add ginger and garlic pastes and cook 1–2 minutes until fragrant. Add turmeric, ground coriander, cumin, and red chili powder; toast spices 30–45 seconds.
3. Add beef cubes; brown on all sides, about 6–8 minutes. Sprinkle in salt and stir to coat.
4. Add chopped shatkora pulp and scored rind pieces, then pour in beef broth or water. Bring to a simmer, reduce heat to low, cover, and cook until beef is tender, about 1 to 1¼ hours (or pressure cook 25–30 minutes).
5. When beef is tender, remove lid and simmer uncovered 10–15 minutes to thicken the sauce and concentrate the shatkora flavor. Stir in slit green chilies and garam masala.
6. Adjust seasoning with salt. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.