Entree: Bangladesh – Central Culinary Region – বিফ ভুনা ➤ Bif Bhuna (Pan-fried spiced beef in a thick, reduced onion-tomato gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ghee
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 2 medium tomatoes, finely chopped, about 12 oz (340 g)
- 2 tbsp (30 ml) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1-2 tsp (5-10 g) red chili powder, to taste
- 1 tsp (2 g) garam masala
- 1 tsp (6 g) salt, or to taste
- 1/2 cup (120 ml) water
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 2 green chilies, slit (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/2 lemon, juiced, about 1 tbsp (15 ml)

Instructions

1. Heat oil and ghee in a heavy-bottomed pan over medium-high heat. Add cinnamon stick, cardamom, and cloves; fry for 30 seconds until fragrant.
2. Add beef cubes and brown on all sides in batches so they sear cleanly; remove and set aside.
3. In the same pan add sliced onions and cook on medium heat, stirring, until deep golden brown and caramelized, about 15–20 minutes.
4. Stir in ginger-garlic paste and cook 2–3 minutes until raw aroma dissipates. Add ground coriander, cumin, turmeric, and red chili powder; toast spices for 1 minute.
5. Add chopped tomatoes and cook until they break down and oil begins to separate, about 8–10 minutes.
6. Return beef to the pan, mix to coat with the masala, then stir in whisked yogurt and 1/2 cup (120 ml) water. Bring to a gentle simmer, cover partially, and cook on low heat until beef is tender and the sauce has reduced and thickened, about 45–60 minutes.
7. Uncover for the last 10–15 minutes and increase heat slightly to further reduce the gravy until it clings to the meat (bhuna style). Stir occasionally to prevent sticking; add slit green chilies if using.
8. Stir in garam masala and lemon juice, adjust salt, and finish with chopped cilantro. Serve hot with rice or flatbread.