Entree: Bangladesh – Central Culinary Region – বিফ কালা ভুনা ➤ Bif Kala Bhuna (Slow-browned spiced beef curry with intensely caramelized onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) mustard oil or vegetable oil
- 2 tbsp (30 g) ghee
- 3 large onions, thinly sliced, approx. 1 lb (450 g)
- 2 tbsp (30 g) ginger paste
- 2 tbsp (30 g) garlic paste
- 2 medium tomatoes, finely chopped, approx. 10 oz (300 g)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) turmeric powder
- 2 tbsp (14 g) ground coriander
- 1 tbsp (7 g) Kashmiri red chili powder (adjust for heat)
- 1 tsp (2 g) cumin powder
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) sugar
- 1 tsp (2 g) garam masala
- 4 green chilies, slit (optional)
- 2 bay leaves
- 1 cinnamon stick, approx. 2 in (5 cm)
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium-high heat until hot and shimmering. Add the whole spices (bay leaves, cinnamon, cardamom, cloves) and fry for 30 seconds to bloom their aroma.
2. Add the beef cubes and sear on all sides until well browned, about 6–8 minutes. Remove beef and set aside.
3. In the same pot, add ghee if needed and then add the thinly sliced onions. Cook over medium-low heat, stirring frequently, until onions turn deep golden brown and caramelized, about 25–35 minutes. Reduce heat if onions begin to burn.
4. Stir in the ginger and garlic pastes and cook 2–3 minutes until raw aroma dissipates.
5. Add chopped tomatoes and tomato paste; cook until tomatoes break down and oil separates from the masala, about 8–10 minutes.
6. Mix in turmeric, ground coriander, chili powder, cumin powder, salt, and sugar. Sauté the spice mix for 2–3 minutes to cook the raw spice taste.
7. Return the seared beef to the pot, stir to coat with the masala, then add 1/2 cup (120 ml) water to begin braising. Bring to a simmer, cover partially, and cook on low heat until beef is tender, about 60–75 minutes, stirring occasionally and adding small amounts of water if mixture begins to stick.
8. Once beef is tender and most liquid has reduced, increase heat slightly and cook to evaporate remaining moisture until the curry darkens and thickens to a glossy, almost dry consistency (the kala effect), about 10–15 minutes.
9. Stir in garam masala and slit green chilies, adjust salt to taste. Cook another 2 minutes.
10. Garnish with chopped cilantro and serve hot with steamed rice, paratha, or luchi.