Beef kala bhuna
Beef kala bhuna, from above
Non vegChittagong, Bangladesh

Beef kala bhuna

Beef cooked down for hours until almost black and glossy. Chittagong's legendary feast dish.

150 minTime
45 gProtein each
hotSpice
Black bhuna1 chapter · 1 min read

Make it your way

Grandma's wayBeef cooked down black in mustard oil and spice.
The original
521kcalsame
45 gproteinsame
3 gfibresame
150minutessame

Classic Chittagong kala bhuna.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg, cubes with some fat
Mustard oil½ cup
Onion3, sliced
Ginger garlic paste3 tbsp
Whole spicescinnamon, cardamom, cloves, bay, black pepper, nutmeg, mace
Red chilli powder (indian red chili powder)1 tbsp
Turmeric (ground turmeric)½ tsp
Cumin powder (ground cumin)2 tsp
Coriander powder (ground coriander)1 tbsp
Garam masala2 tsp
Curd (plain yogurt, natural yoghurt)½ cup
Green chilli3
Water1¼ cups
Saltto taste

Method

5 steps
  1. 1Marinate beef with curd, ginger garlic paste, powdered spices and salt for 1 hour.
  2. 2Heat mustard oil to smoking, cool slightly, fry whole spices and onions until deep brown.
  3. 3Add the beef and cook on high, stirring, until it releases water. Then cover and cook on low with a little water until tender.
  4. 4Uncover and bhuna on medium, stirring and scraping, until the meat turns very dark and dry with oil around it.
  5. 5Add garam masala and green chillies and toss.
Serve it like this

Serve in a bowl with plain rice, paratha or khichuri and a squeeze of lime.

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Make it a meal

What goes with Beef kala bhuna: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bengali bhuna khichuri50 min
Bread or rice Methi thepla40 min
On the side Kosambari15 min
On the side Aloo bhorta25 min
To drink Sol kadhi40 min
Something sweet Gulab jamun60 min
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