Kala Bhuna (Dark Slow-Cooked Spiced Beef), Sylheti-Style
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Ingredients
- 800 g braising beef, diced
- 3 onions, thinly sliced
- 4 tbsp mustard oil
- 6 garlic cloves
- 25 g fresh ginger, grated
- 2 bay leaves
- 1 cinnamon stick
- 2 tsp chilli powder
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 503 kcal
- Protein
- 43 g
- Carbohydrate
- 11.8 g
- of which sugars
- 6.6 g
- Fat
- 31 g
- of which saturates
- 8.4 g
- Fibre
- 2.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a large, heavy pan and fry the onions for 15 minutes, stirring often, until deeply browned.
- 2
Add the garlic cloves, fresh ginger, bay leaves and cinnamon stick and fry for 1 minute, then add the beef and brown for 10 minutes.
- 3
Stir in the chilli powder and ground turmeric, then add 400ml water, cover and simmer for 1.5 hours, stirring occasionally, until the beef is tender.
- 4
Uncover and cook over medium-low heat for 25-30 minutes, stirring often to stop it catching, until almost all the liquid has cooked away and the beef is coated in a very dark, intensely spiced, almost dry masala, the signature of a true kala bhuna.
- 5
Serve with rice or paratha.
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