Beef baked with yoghurt and black pepper (Dum gosht) from Madhur Jaffrey's Indian Cookery (page 50) by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beetroot with onions (Shorvedar chukander); Mushrooms and potatoes, cooked with garlic and ginger (Rasedar khumbi aloo); Stewed tomatoes (Shorvedar timatar); Whole green lentils with spinach and ginger; Mushroom pullao (Khumbi pullao)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 02, 2024

    So good! I assumed the paprika + cayenne was meant to be a substitute for Kashmiri chili powder, so I used that instead. No way would we have gotten 6 servings from this, as everyone had seconds. Served with mushroom pullao as suggested.

  • Leo on December 29, 2023

    Greater than the sum of its parts. The dish is rich creamy and spicy without chilli heat. We have been cooking this for 30 years. Made with good quality beef and properly seasoned it is delicious.

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