Tok Jhal Mishti Gosht
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Recipe by
Servings
6-8
Prep time
15mins
Cooking time
1-2 hours
I feel like I’m on a mission to jot down all the recipes my grandmother makes for us. Even today, we still FaceTime and talk about food and recipes, and I often find myself asking her about her favorites and go-to dishes. Tok Jhal Mishti Gosht is one of my personal favorites, something she cooked often when I was growing up, and still makes whenever we visit her in Bangladesh. Recreating this dish in my own kitchen always brings back the warmth of her cooking and the comfort of home.
Tok Jhal Mishti Gosht combines tok (tangy) from tamarind, jhal (spicy) from red chili, and mishti (sweet) with just a hint of sugar. The meat is slow-cooked with mustard oil, warm whole spices, and a mix of ground spices until tender and flavorful. Finally, fresh green chilies are added to infuse the curry with bold aroma and heat. Served best with plain steamed rice or flaky parathas, this dish is a family favorite that brings a perfect balance of flavors to the table.
Ingredients
- 4 lbs beef or mutton
- 1 tbsp turmeric powder
- 2 tbsp ginger paste
- 1.5 tbsp garlic paste
- 1 tbsp coriander powder
- 2 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp red chili powder
- 3–4 tbsp tamarind chutney or pulp
- 1 tsp sugar
- 4–5 green chilies
- ⅓ cup mustard oil
- 2 medium onions, chopped
- Salt to taste
Whole Spices
- 5–6 cardamom pods
- 2 cinnamon sticks
- 2 tej pata (bay leaves)
- 2 pieces whole javetri (mace), lightly crushed
Directions
- Marinate the meat with all the ingredients listed above, except the green chilies.
- Cover and cook over low to medium heat until the meat is tender and the oil separates.
- If needed, add a little water during cooking, but make sure to reduce it down until the oil rises to the top.
- Once the meat is fully cooked, garnish with fresh green chilies. Cover the pot and let it rest for a few minutes so the flavors infuse.
- Serve hot with rice or paratha.
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