Beef Satkara ( Bengali: সাতকড়া দিয়া গরুর গোশ্ত) is a part of Bengali cuisine consisting of rice, satkara citrus, and beef curry. ^[2] Whilst having its origins in the Sylhet Division of Bangladesh, ^[3] the dish has now gained popularity across the country and among the British Bangladeshi diaspora in the United Kingdom. ^{[4] [5]} At the time of Eid-ul-Adha, it is a famous dish. ^{[6] [7]} The presence of a citrus fruit makes the dish unique among Bangladeshi curries in terms of taste and aroma. ^[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]}

Ingredients

Vegetable oil, cinnamon, cardamom, fenugreek seeds, salt, onions, paste of garlic and ginger, beef chuck, chilli powder, turmeric, ground coriander and cumin, garam masala, satkara peel and a tomato. ^[13]

Procedure

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.

Serve

The dish is served with glutinous rice or boiled white rice, a salad of cucumber, tomatoes and onions are used as a side dish. ^[8] It is also eaten with pilau, ^[20] khichdi and paratha. ^[21]

See also

• Bengali cuisine
• List of beef dishes

References