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

Method

1. 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.
2. Heat the mustard oil until it smokes lightly, then fry the sliced onions over medium heat until deep golden brown.
3. Add the bay leaves and the remaining ginger-garlic paste and fry until the raw smell fades.
4. Add the marinated beef and cook on high heat, stirring, until the meat releases its juices.
5. 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.
6. 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.
7. Finish with slit green chilies, rest a few minutes, and serve hot with rice or paratha.