Entree: Bangladesh – Chittagong – কালা ভুনা ➤ Kālā Bhunā (Slow-fried, deeply browned spiced beef curry from Chittagong with concentrated, caramelized flavors)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) mustard oil
- 4 large onions, thinly sliced (about 1 lb / 450 g total)
- 2 tbsp (30 g) ginger-garlic paste
- 2 tbsp (30 g) ground coriander
- 1 tbsp (15 g) ground cumin
- 1 tbsp (15 g) Kashmiri red chili powder or mild chili powder
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) freshly cracked black pepper
- 2 tsp (10 g) garam masala
- 2 tbsp (30 ml) plain yogurt
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) sugar
- 4–6 green chilies, slit
- 1/4 cup (60 ml) water, as needed
- Fresh cilantro leaves for garnish

Instructions

1. Heat the mustard oil in a heavy-bottomed pot over medium-high heat until hot but not smoking. Add the sliced onions and fry, stirring frequently, until deeply golden brown and caramelized, about 25–30 minutes. Remove half the fried onions and set aside.
2. Increase heat to high, add the beef cubes to the pot with the remaining onions, and sear until well browned on all sides, about 6–8 minutes.
3. Stir in the ginger-garlic paste and cook 2–3 minutes until fragrant. Add ground coriander, cumin, chili powder, turmeric, black pepper, and salt; sauté on medium heat until the spices are aromatic and begin to cling to the meat, 4–5 minutes.
4. Reduce heat to medium-low, fold in the yogurt and reserved caramelized onions, then add the sugar and a splash of water if the mixture looks very dry. Cover and cook gently for 40–50 minutes, stirring occasionally, until meat is tender.
5. Uncover and increase heat slightly to evaporate excess liquid, stirring frequently and allowing the mixture to darken further (bhuna stage) until oil separates and the sauce is thick and clingy, about 10–15 minutes.
6. Stir in garam masala and slit green chilies, cook 1–2 minutes more. Adjust seasoning, garnish with cilantro, and serve hot with steamed rice or flatbread.