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Beef Bong Recipe - Unleash the Flavors of Traditional Pakistani Cuisine

Beef bong curry is an aromatic dish that we often eat from outside. Do you know this is very easy to cook with a delicious result?
I cooked it at night for 6-8 hours and serve it for breakfast. Slow cooking gives it a tremendous taste. Serve it with naan.
Print Recipe
Prep Time 15 days
Cook Time 6 minutes
Course main, Main Course, Soup
Cuisine Indian, Pakistani
Servings 6 People

Ingredients
  

  • 2 tbsp Oil
  • 1 tbsp Ginger garlic paste
  • 1 kg Beef bong
  • Salt to taste
  • 1 cup Ghee
  • 2 (sliced) Onion
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 2 tsp Red chili powder
  • 1 tsp Turmeric powder
  • 1 cup (beaten) Yogurt
  • 1 tbsp Garam masala powder
  • Water as required

Instructions
 

  • Step 1: Warm the oil and sauté ginger garlic paste, when aroma releases add beef bong and salt. Cook it until the meat water dries.
  • Step 2: Now add 1 jug of water. Cover and cook on slow flame until meat 80% cook.
  • Step 3: Separate the meat and remaining stock.
  • Step 4: In another pan heat ghee and fry onion until light golden. Remove onion and grind with little water to make a paste.
  • Step 5: Pour onion paste in the pan and add coriander powder, cumin powder, red chili powder, turmeric powder, and a little salt (salt is added in step 1 as well).
  • Step 6: Stir fry it on slow flame until ghee separates, now add cooked beef bong and yogurt. Cook on high flame until ghee comes on top again.
  • Step 7: Add reserved stock (add water if needed according to gravy requirement). Cover and cook on slow flame until meat completely tender. (Check to season and adjust according to taste.)
  • Step 8: Mix garam masala powder in 2 tbsp water and pour in gravy.
  • Step 9: Turn off the flame. Keep the lid on for 5 minutes. Dish out and serve.

Notes

If you want thick gravy then mix 2 tbsp wheat flour in ¼ cup water and pour it in gravy when meat is tender while stirring it.
 
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