Entree: Bangladesh – Dhaka & Central Bangladesh – কালা ভুনা ➤ Kāla Bhunā (Intensely spiced, slow-browned dry beef curry typical of central Bangladeshi cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 45 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 6 tbsp (90 ml) mustard oil
- 2 tbsp (30 ml) ghee
- 4 large onions, thinly sliced, about 16 oz (450 g)
- 2 tbsp (30 g) ginger paste
- 2 tbsp (30 g) garlic paste
- 3–4 green chilies, slit
- 1/2 cup (120 g) plain yogurt
- 1 tbsp (15 g) tomato paste
- 2 bay leaves
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tbsp (7 g) ground coriander
- 1 tbsp (7 g) ground cumin
- 2 tsp (10 g) Kashmiri or mild red chili powder (adjust to heat preference)
- 1 tsp (5 g) turmeric powder
- 1 tsp (2 g) garam masala
- 2 tsp (10 g) kosher salt, or to taste
- 1/4 cup (60 ml) water, as needed
- 1/4 cup (15 g) fresh cilantro leaves, chopped for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Marinate the beef with yogurt, 1 tbsp ground coriander, 1 tsp turmeric, 1 tsp salt, and 1 tbsp ginger paste; set aside 30–60 minutes.
2. Heat mustard oil in a heavy-bottomed pan over medium-high heat until hot but not smoking. Add the sliced onions and fry, stirring frequently, until deep golden brown and caramelized, about 25–30 minutes; remove and reserve two-thirds of the onions, leaving the rest in the pan.
3. In the same pan with the remaining browned onions, add ghee and whole spices (bay leaves, cinnamon, cardamom, cloves); fry briefly until fragrant.
4. Add the remaining ginger and garlic paste and sauté 1–2 minutes until the raw aroma cooks off.
5. Add the marinated beef and sear on high heat until well-browned on all sides, about 8–10 minutes, stirring so pieces brown evenly.
6. Stir in tomato paste, remaining ground coriander, ground cumin, red chili powder, and remaining salt; cook 3–4 minutes until spices coat the meat and begin to darken.
7. Add reserved caramelized onions and 1/4 cup (60 ml) water if mixture looks too dry. Reduce heat to low, cover partially, and cook slowly, stirring occasionally, until beef is tender and oil separates from the masala, about 45–60 minutes. Add small splashes of water if needed during cooking.
8. When meat is tender and masala is dark and thick, finish with garam masala, lemon juice (if using), and chopped cilantro. Adjust seasoning and serve hot with rice or roti.