Home | Recipe: Meat Kalia
 
Ingredients:  
Meat 2 lbs
Oil 1/2 cup
Onion paste 1/4 cup
Ginger paste 1 tbsp
Garlic paste 2 tsp
Turmeric paste
 2 tsp
Chili paste
 1 tsp
   
Cumin paste
 2 tsp
Coriander paste 2 tbsp
Ground pepper 1 tsp
Cinnamon 3 1" sticks
Cardamom 3
Bay leaves 1
Potatoes
 1 lb
 
Preparation time: 1 hour 30 Minutes
Procedure:

1. Cut the meat into 1 inch cubes. Mix all the ingredients except poatoes with the meat and half of the oil.
2. Cover the meat with an equal amount of water and cook under medium heat.
3. When the water has evaporated, stir fry the meat for about 10/15 minutes.
4. Meanwhile, peel the potatoes, and cut them into large pieces.
5. Fry the potatoes in the rest if the oil until they start turning brown.
6. Add the potatoes to the meat and stir fry them a bit longer, making sure that the potatoes and meat does not start breaking apart.
7. After about 15 minutes, add a bit more water to dissolve the spices that may be sticking to the pot and cook covered on medium heat for another 10-15 minutes.
8. When the potatoes are cooked keep covered on low heat for another few minutes.
 
Comments:
Great with polao and salad.
 
Bangladeshi cooking is a culinary art-form. A taste tantalizing blend of wonderful and fragrant spices that will keep you coming back for more. Many non-Bangladeshis have probably eaten Bangladeshi food without knowing it.
For example, over 80 percent of the "Indian" restaurants in the U.K. serve Bangladeshi food. If you loved it, - it was probably Bangladeshi.

Bengali cooking is also known for it's wide array of sweets made from milk. Rasho-gollah, kalo-jam, shandesh, mishti doi, shemai, chamcham ... the names go on and on.