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Name: Beef Kala Bhuna
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Bangladesh (Chittagong)
Ingredients: 800 g beef, bone-in, cut into chunks; 400 g onion, thinly sliced; 8 cloves garlic; 30 g ginger; 100 ml mustard oil; 100 g plain yogurt; 2 tsp red chili powder; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 2 bay leaves; 1.5 tsp salt; 4 green chilies

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Bangladesh (Chittagong)1 h 45 minServes 4cooked before

Beef Kala Bhuna

গরুর কালা ভুনা · Gorur Kala Bhuna

Ingredients14

beef, bone-in, cut into chunks800 g
onion, thinly sliced400 g
garlic8 cloves
ginger30 g
mustard oil100 ml
plain yogurt100 g
red chili powder2 tsp
turmeric powder1 tsp
cumin powder1 tsp
coriander powder1 tsp
garam masala1 tsp
bay leaves2
salt1.5 tsp
green chilies4

meatvegetablespice & sauceotherdairy & egg

Method

Crush the garlic and ginger to a paste. Mix the beef with yogurt, half the ginger-garlic paste, turmeric, chili powder, and salt, and marinate for 30 minutes.
Heat the mustard oil until it smokes lightly, then fry the sliced onions over medium heat until deep golden brown.
Add the bay leaves and the remaining ginger-garlic paste and fry until the raw smell fades.
Add the marinated beef and cook on high heat, stirring, until the meat releases its juices.
Lower the heat, cover, and braise until the beef is tender and the liquid has almost evaporated, about 50–60 minutes, adding a splash of water only if it sticks.
Stir in the cumin, coriander, and garam masala and fry uncovered until the beef is dark brown, dry, and coated in a thick spice paste.
Finish with slit green chilies, rest a few minutes, and serve hot with rice or paratha.