Beef Calcutta
Doodh mangsho is a Bengali stew from Kolkata, where beef simmers in spiced milk until the milk reduces to a thick, creamy sauce. It is an unusual technique in Indian cooking. Most Indian curries build their sauce from yoghurt, coconut milk, or tomato, but in Bengal whole milk is often used to give the meat a mild, rounded flavour.
The meat is briefly marinated in milk and dry spices — chilli, coriander, turmeric, cumin, pepper — before being browned with onions, garlic, and ginger. The marinade is then added and the pot simmers covered for one and a half to two hours. The milk separates at first but comes back together into a smooth sauce as it cooks down. Garam masala goes in at the end to preserve the aroma of the spices.
It is a weekend dish — the active work is short but the simmer takes two hours. Serve with cooked rice. A spoonful of yoghurt or some fresh coriander at the table works well.
Ingredients
Serves 6
- 1 tsp salt
- 1 tbsp chilli powder
- 2 tsp ground coriander
- 1 tsp black pepper, freshly ground
- 1½ tsp turmeric
- 1 tsp ground cumin
- 1 l milk
- 1 kg beef, cut into 3½ cm cubes (e.g. braising steak)
- 3 tbsp ghee (or vegetable oil)
- 2 large onions, thinly sliced
- 5 garlic cloves, thinly sliced
- 7 cm piece of fresh ginger, peeled and thinly sliced
- 2 tsp garam masala
Directions
Mix the salt, chilli powder, ground coriander, pepper, turmeric, and cumin in a large bowl. Add the milk a little at a time, stirring so the spices are evenly distributed without lumping.
Add the beef and turn it so all the cubes are coated in the spiced milk. Leave to marinate while you prepare the onions.
Heat the ghee or oil in a large sauté pan with a tight-fitting lid over medium heat. Add the onions, garlic, and ginger. Sauté for 4–5 minutes until the onions are soft and translucent without colouring.
Lift the beef cubes from the marinade with a slotted spoon and add them to the pan. Reserve the marinade. Increase the heat and brown the meat evenly, stirring regularly, until coloured on all sides.
Pour the spiced milk over the meat and bring to the boil. The milk will split at first — this is normal and resolves as the sauce cooks down.
Reduce the heat, cover, and simmer for 1½–2 hours. Stir occasionally to prevent sticking. The meat is ready when tender and the sauce has reduced to a thick, creamy consistency.
Stir in the garam masala just before serving. Taste and adjust salt. If the sauce is too thin, cook uncovered over higher heat for a few minutes.
Serve with steamed basmati rice.
Notes
Active time about 15 minutes, simmering time 1¾–2¼ hours.
Ghee gives the best flavour, but ordinary vegetable oil works too. Avoid butter alone — it burns during the long simmer.
Braising steak from chuck or shoulder are good cuts. Fillet and other lean pieces turn dry with the long cooking time.
The dish improves the next day. Keeps in the refrigerator for up to 3 days and can be reheated gently with a small splash of water.
Can also be frozen for up to 3 months.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
