Wb/syl/Cookbook:ꠢꠣꠔꠇꠞꠣꠖꠤ ꠉꠞꠥꠞ ꠝꠣꠋꠡꠅ

ꠀꠋꠞꠦꠎ ꠝꠣꠔꠕꠘꠦ ꠅꠘꠥꠛꠣꠖ ꠇꠞꠣꠞ ꠅꠘꠥꠞꠥꠗ ⁕ ꠇꠤꠀꠘꠕꠘꠦ ꠀꠘꠣ ꠅꠁꠍꠦ ꠀꠞ ꠇꠣꠞ ꠇꠣꠞ ꠅꠛꠖꠣꠘ ꠀꠍꠦ ꠁꠔꠣ ꠖꠦꠈꠣꠞ ꠟꠣꠉꠤ en:b:Cookbook:ꠢꠣꠔꠇꠞꠣꠖꠤ ꠉꠞꠥꠞ ꠝꠣꠋꠡꠅ ꠖꠦꠈꠃꠇ꠆ꠇꠣ ⁕

Wb/syl/Cookbook:ꠢꠣꠔꠇꠞꠣꠖꠤ ꠉꠞꠥꠞ ꠝꠣꠋꠡꠅ
ꠙꠖ	ꠉꠞꠥꠞ ꠉꠥꠍ꠆ꠔꠞ ꠍꠣꠟꠝꠣꠁꠘ
Servings
Energy	ꠀꠘꠥꠝꠣꠘꠤꠇ – ꠇꠦꠟꠞꠤ ꠙꠔ꠆ꠔꠦꠇ ꠜꠣꠞꠣꠔ
ꠡꠝꠄ	ꠀꠘꠥꠝꠣꠘꠤꠇ ꠊꠘ꠆ꠐꠣ
ꠎꠔꠈꠣꠘ ꠇꠑꠤꠘ

Cookbook | Ingredients | Wb/syl/Recipes | Beef recipes | Cuisine of India | Cuisine of Sylhet

ꠝꠡꠟꠣꠙꠣꠔꠤ

• ½ ꠢꠣꠔꠇꠞꠣ
• grams beef, cut into cubes
• onions, finely chopped
• tablespoons vegetable oil
• tablespoons ginger-garlic paste
• teaspoon cumin powder
• teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon chile powder (adjust to taste)
• tomatoes, chopped
• green Indian chiles, slit
• bay leaves
• – cloves
• – green cardamom pods
• cinnamon stick
• ꠘꠥꠘ ꠀꠘ꠆ꠔꠣꠎ ꠝꠔꠘ
• Fresh coriander leaves for garnish

ꠔꠞꠤꠇꠣ

1. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
2. Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
5. Add the beef cubes and cook until they are browned on all sides.
6. Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.
7. Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
8. Pour in enough water to cover the beef, season with salt, and bring to a boil.
9. Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.
10. Garnish with fresh coriander leaves and serve hot with steamed rice or naan.

ꠀꠞꠅ ꠖꠦꠈꠂꠘ

ꠀꠞꠎꠣꠔꠤ ꠍꠣꠟꠝ ꠪

• ꠝꠥꠞꠉꠤꠞ ꠍꠣꠟꠝ
• ꠝꠦꠞꠣꠞ ꠍꠣꠟꠝ
• ꠉꠞꠥꠞ ꠉꠥꠍ꠆ꠔꠞ ꠍꠣꠟꠝ