Main
Bangladeshi-style beef bhuna
- Preparation time
- 1 h 40
- Servings
- serves 4
Ingredients
- Braising beef — to buy800 g
- Mustard oil — to buy3 tbsp
- Onion — to buy2
- Garlic — to buy4 cloves
- Ginger — to buy20 g
- Turmeric — to buy1 tsp
- Chili pepper — to buy1 tsp
- Salt — to buy1 tsp
- Fresh cilantro — to buy1 bunch
Preparation
Cut the beef into even cubes and pat them dry with paper towel.
Heat the mustard oil in a pot over high heat until it barely smokes (this mellows its sharp flavour), then lower the heat and cook the sliced onions for 10 minutes until deeply browned.
Add the crushed garlic and ginger, cook for 1 minute, then add the beef and sear it for 8 minutes on all sides over high heat.
Add the turmeric, chilli powder and salt, mix well to coat the meat, then cover and simmer over low heat for 20 minutes; the beef will release its juices.
Uncover and let the sauce reduce over medium-high heat, stirring frequently, until the liquid nearly evaporates and the meat starts frying in its own fat: this 'bhuna' (roasting) step is what gives the dish its name and deep flavour.
Add a little water if needed and continue cooking over low heat for 30-40 minutes, until the beef is very tender.
Sprinkle with fresh cilantro and serve with rice or parathas.