Beef is eaten by Muslims throughout India, Pakistan, and Bangladesh and is often referred to as bara gosht, or “big meat.” It is sometimes “baked” using an ancient top-of-the-stove method known as dum. A tightly closed pot with the meat inside (or it could be rice and meat) is placed over low embers and more charcoal is placed on top of the flat lid. With heat coming from the top and the bottom, a slow baking ensues. When the pot is opened, the aromas permeate the room to great cries of appreciation. I find that an oven can, very conveniently, do a dum with similar results. Serve with rice or Indian breads. Black Beans are also good on the side along with vegetables and relishes for an elegant meal.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Pour the oil into a large, wide, ovenproof pan and set over medium-high heat. When hot, put in the cardamom and cinnamon. Stir once, and put in only as much of the meat as will brown easily. Brown on all sides and remove to a bowl with a slotted spoon. Brown the remaining meat this way. Add the cumin seeds and onions to the oil in the pan and fry until the onion pieces have just begun to turn brown. Turn off the heat.
Step 3
Return the meat and all accumulated juices to the pan as well as all the remaining ingredients. Stir to mix, and bring to a simmer. Cover, first with foil, crimping the edges, and then with the lid, and place in the oven. Bake for 1 1/2 hours or until the meat is tender.
