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Bangladeshi kala bhuna beef curry with green chilies and rice.

Bangladeshi Kala Bhuna (Slow-Cooked Beef Curry)

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A deeply spiced Bangladeshi beef curry with tender meat and a dark, reduced onion sauce.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bangladeshi
Calories: 575
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Marinade
  • 2 lb beef chuck, cut into 1 1/2-inch cubes
  • 1 tbsp fresh lemon juice
  • 1 tsp kosher salt divided
Curry
  • 3 tbsp mustard oil or neutral oil
  • 3 medium yellow onions, thinly sliced
  • 6 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp crushed red pepper
  • 4 whole green chilies, slit
  • 1 cup water plus more as needed
  • 2 tbsp fresh cilantro, chopped for serving

Equipment

  • Heavy Dutch oven
  • Chef's knife
  • Wooden spoon
  • Measuring spoons

Method
 

Marinate and Brown:
  1. Toss the beef with lemon juice and half of the salt. Let it stand for 15 minutes.
  2. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
Build the Curry:
  1. Lower the heat to medium. Add the onions and cook for 12 to 15 minutes, stirring often, until deeply golden and softened.
  2. Add the garlic, ginger, coriander, cumin, turmeric, garam masala, red pepper, and remaining salt. Cook for 1 minute.
  3. Return the beef and any juices to the pot. Stir in the water and bring it to a gentle simmer.
Slow Cook and Serve:
  1. Cover and simmer over low heat for 75 to 85 minutes, stirring occasionally, until the beef is tender.
  2. Uncover, add the green chilies, and cook for 8 to 10 minutes until the sauce is dark and thick enough to cling to the beef.
  3. Scatter with cilantro and serve hot with rice.

Nutrition

Calories: 575kcalCarbohydrates: 15gProtein: 48gFat: 36gSaturated Fat: 12gCholesterol: 145mgSodium: 760mgFiber: 3gSugar: 6g

Notes

  • Brown the beef in batches so it sears instead of steams.
  • Use small splashes of water if the onions catch before the beef is tender.