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Recipes >> Beef Recipes > Bong Stew (Shank Stew) by Chef Gulzar Hussain

Bong Stew (Shank Stew)

Bong Stew (Shank Stew)
Prep Time
10 Mins
Cook Time

1 Hour and 30 Mins

This is typical Eastern meaty dish with lots of spices. The deliciously tender meat is extremely tempting. Whole spices adds a captivating strong aroma.
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Source:  Sadia Riaz
5 Ratings
3 out of 5 stars
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  • Beef shank (bong) ½ kg
  • Oil ½ cup
  • Onion 2 medium
  • Potato 2 (cut in 1 inch pieces)
  • Chicken bouillon cube 1
  • Tomato 2 (chopped)
  • Clove 4 - 5
  • Green cardamom 3 – 4
  • Dry red chili 6 – 8
  • Cinnamon sticks 2
  • Whole black pepper 8 - 10
  • Red chili powder 1 tsp
  • Ginger garlic paste 2 tbsp
  • All spice powder ½ tsp
  • Coriander leaves for garnish
  • Salt to taste

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Cooking Directions

  1. In a pan, cook meat with 1 tbsp of ginger garlic paste and sufficient water to cook the meat.

  2. Cook till meat tenderizes and 500 ml of stock is left.

  3. Now in another pan heat oil, add onion and fry till golden brown.

  4. Then add cinnamon, cloves, cardamom, whole black peppers, dry red chilies and remaining ginger garlic paste. Stir fry for few seconds.

  5. Immediately add chopped tomato, potato, chili powder, all spice powder, salt and meat with stock.

  6. Cook till potato tenders and oil comes over the gravy.

  7. Garnish with coriander and serve with naan.

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