Entree: Bangladesh – Dhaka & Central Bangladesh – বীফ ভুনা ➤ Bif Bhuna (A thick, aromatic Bengali-style spiced beef curry cooked until the masala reduces and clings to tender beef pieces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil or mustard oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 medium tomatoes, chopped, about 1 cup (240 g)
- 1/2 cup (120 g) plain yogurt, whisked
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder (adjust to heat preference)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) salt, or to taste
- 1/2 tsp (1 g) sugar
- 2 green chilies, slit lengthwise
- 2 bay leaves
- 2 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 3 whole cloves
- 1/2 cup (120 ml) water, or as needed
- 1 tsp (2 g) garam masala
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 2 tbsp (30 ml) lemon juice, optional, for finishing

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Add bay leaves, cardamom, cinnamon, and cloves and fry for 30 seconds until fragrant.
2. Add sliced onions and cook, stirring often, until deep golden brown and caramelized, about 12–18 minutes. Remove about 2 tbsp of browned onions to use as garnish later if desired.
3. Stir in ginger and garlic paste and cook 1–2 minutes. Add ground coriander, cumin, chili powder, turmeric, salt, and sugar; fry the spices for 1 minute to toast.
4. Add chopped tomatoes and cook until they break down and the oil begins to separate from the masala, about 6–8 minutes.
5. Add beef pieces and toss to coat thoroughly in the masala. Increase heat briefly to brown the meat on all sides, about 4–6 minutes.
6. Reduce heat to low, stir in whisked yogurt (mix a few tablespoons of hot sauce into yogurt first to temper if desired), add slit green chilies and 1/2 cup (120 ml) water, cover, and simmer gently until beef is tender and the gravy has reduced to a thick coating, about 45–60 minutes. Stir occasionally and add a splash more water if it sticks.
7. Stir in garam masala and lemon juice if using, adjust salt, and simmer 2 more minutes. Garnish with chopped cilantro and reserved browned onions. Serve hot with steamed rice or flatbreads.