| Course | Main |
|---|---|
| Place of origin | Bangladesh |
| Region or state | Sylhet Division |
| Main ingredients | Beef,satkara, onion, garlic andbay leaf.[1] |
Beef Satkara (Sylheti:ꠢꠣꠔꠇꠞꠣꠞ ꠍꠣꠟꠝhatxorar salom,Bengali:সাতকরার গরুর গোস্ত) is a part ofBengali cuisine consisting of rice,satkara citrus, and beefcurry.[2] Whilst having its origins in theSylhet Division of Bangladesh,[3] the dish has now gained popularity across the country and among theBritish Bangladeshi diaspora in theUnited Kingdom.[4][5] At the time ofEid-ul-Adha, it is a famous dish.[6][7] The presence of acitrus fruit makes the dish unique among Bangladeshi curries in terms oftaste andaroma.[8] A soupy variant of the dish is made with the bones of cow feet, and in other variants, the beef is sometimes replaced with fish or other meats.[9][10][11][12]
Vegetable oil,cinnamon,cardamom,fenugreek seeds, salt,onions, paste of garlic andginger, beef chuck,chilli powder,turmeric, ground coriander andcumin,garam masala,satkara peel and a tomato.[13]
Oil is heated in a large, heavy bottomed, non-stick saucepan. Then cinnamon, bay leaves, cardamom, star anise and fenugreek seeds are added to reheat for swirling in the oil to release the flavours.[14][15] Adding beef, salt, spices and green chilies it is stirred for a while and then covered.[16] Cutting the piece of satkara into wedges and then chop each wedge into small pieces.[17] Satkara is added then followed up some hot water.[18] When the curry is boiled, it is simmered for a while.[19] After that chopped coriander is added until the meat is tender.
The dish is served withglutinous rice or boiledwhite rice, asalad ofcucumber,tomatoes andonions are used as a side dish.[8] It is also eaten withpilau,[20]khichdi andparatha.[21]
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