Gorur mangshor shutki (Sun dried Beef)

    Sun dried beef or gorur manghor shutki is a delicacy for meat lovers, especially after Eid ul Azha when large amounts of beef are available. The meat becomes crispy and spicy that is somewhat stir fried or stewed in curry sauce. Enjoy the dish with pulao, rice or paratha.


    Dhaka, Bangladesh
    2 people made this


    • Beef preservation..does not get spoiled for 1 year
    • 1 kg beef slices
    • Salt as needed
    • 2 teaspoons of turmeric powder
    • 1 cup of soybean oil
    • 2 cups of onion slices
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 1 teaspoon of cumin paste
    • 1 teaspoon powder of cardamoms and cinnamon sticks
    • 1 teaspoon of red chili powder
    • 4 cardamoms
    • 2 cinnamon sticks
    • 4 cloves
    • 3-4 bay leaves
    • Water as needed
    • 1 teaspoon of toasted cumin powder
    • 1/2 teaspoon of jaifal-jayatri or nutmeg-mace powder


    1. Mix the beef slices with salt and 1 teaspoon turmeric powder. Now stick the beef slices in a thin grilling rod, you can tie the pieces together in a string using a needle.
    2. Sun dry the beef slices for 15-20 days in high heat so that it dries up and becomes hard.
    3. Now soak the sun dried meat over night. Wash the next day and then smack the beef slices with a sheel pata or a mortar pestle so that the beef slices break off into small bits.
    4. Heat a pan with oil. Fry the onion slices slightly, and add the ginger and garlic pastes. Also mix in the cardamom, cinnamon sticks and clove powder along with the turmeric and red chili powders. Stir and sprinkle the whole cardamoms, cinnamon stick, cloves and bay leaves. If needed, sprinkle a bit of salt, based on taste. Cook until the water released dries up to form thick gravy, with oil floating on top.
    5. Add the beef pieces. Stir and cook for 30 minutes, until the water further dries up and the oil again simmers on top.
    6. Pour in 4 cups of water and put the lid on. Cook on medium heat as the beef boils.
    7. Remove the heat and stir and cook for another 30 minutes, until the water dries up and the oil starts to float on top. A thick gravy will form, and a scent will come out.
    8. Sprinkle toasted cumin powder and nutmeg-mace powder. Stir and serve with pulao, rice or paratha.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)