Gorur Nehari (Bangladeshi Beef Nehari) is a rich, aromatic, and flavorful slow-cooked beef dish that is popular in Bangladeshi cuisine. Here’s a traditional recipe to prepare it:

Ingredients:

• Beef (preferably shank or stew cuts) – 1 kg, cut into large pieces

• Onions – 2 large, finely sliced

• Ginger – 2- inch piece, minced

• Garlic – 1 tablespoon, minced

• Green chilies – 4-5, slit

• Tomato – 2 medium, chopped

• Yogurt – ½ cup (optional, adds richness)

• Water – 6-8 cups (or as needed)

• Oil or ghee – 4 tablespoons

• Salt – to taste

• Fresh coriander leaves – for garnish

Whole Spices:

• Cinnamon stick – 1 inch

• Cloves – 4-5

• Black cardamom – 1 pod

• Bay leaves – 2

• Cumin seeds – 1 teaspoon

• Peppercorns – 6-8

Ground Spices:

• Turmeric powder – 1 teaspoon

• Red chili powder – 1 teaspoon (adjust to taste)

• Gram masala powder – 1 teaspoon

• Coriander powder – 2 teaspoons

Instructions:

1. Prepare the Beef:

• Wash and pat dry the beef pieces.

• Heat oil or ghee in a large pot or pressure cooker over medium heat.

1. Fry Whole Spices:

• Add cinnamon stick, cloves, black cardamom, bay leaves, cumin seeds, and peppercorns to the hot oil.

• Stir and fry for about 1-2 minutes until fragrant.

1. Saute Onions:

• Add the sliced onions and saute until golden brown. This step should take around 10 minutes. It’s important for the onions to caramelize properly for flavor.

1. Add Ginger, Garlic, and Chilies:

• Add the minced ginger, garlic, and slit green chilies. Saute for another 2 minutes until aromatic.

1. Cook the Beef:

• Add the beef pieces and sear them on all sides, ensuring they are browned.

• Add the chopped tomatoes and cook until soft, about 5 minutes.

1. Spice It Up:

• Add turmeric powder, red chili powder, coriander powder, and gram masala. Stir to coat the beef and onions with the spices.

• If using yogurt, add it now and mix well.

1. Simmer the Stew:

• Add 6-8 cups of water (or enough to cover the beef). Bring it to a boil, then reduce the heat to low.

• Cover and let it simmer for 2-3 hours, stirring occasionally. Alternatively, you can pressure cook for about 30-40 minutes until the beef is tender.

1. Final Touch:

• Once the beef is cooked, check the seasoning and adjust salt as needed.

• Garnish with fresh coriander leaves.

1. Serve:

• Serve hot with paratha, naan, or steamed rice.

Tip: For an authentic texture, slow cooking is key. If you want a thicker gravy, you can remove the beef once cooked, reduce the liquid to your desired consistency, and then add the beef back into the pot.