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Kala bhuna
কালা ভুনা (kala bhuna): Chittagong's beef fried slowly in spices and mustard oil until almost black
Kala means black, and that is the colour you are aiming for: Chittagong's kala bhuna is beef that is first cooked with spices until tender and then fried and stirred, patiently, for the best part of an hour until the pieces turn dark brown to nearly black and the masala clings to them like a crust. It is a dish from the port city's wedding and Eid kitchens, now a fixture of Chittagong restaurants in Dhaka, eaten with plain rice, khichuri or rice-flour chitoi ruti. The taste is deep and roasted, sharp with mustard oil, black pepper and a little nutmeg and mace, with no gravy at all. The most common slip is turning up the heat to speed up the blackening, which burns the spices bitter rather than caramelising the meat. Chef's tip: it improves overnight, so make it a day ahead and re-fry it briefly before serving.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the beef
- 2 ⅝ lb beef with some fat and bone (brisket, shin or chuck)cut into 4 cm pieces
- 3 onionssliced
- 1 ½ tbsp ginger paste
- 1 ½ tbsp garlic paste
- 1 tsp ground turmeric
- 2 tsp red chilli powder
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 2 tsp salt
- 1 ¾ cups hot water
For the black bhuna
- ¾ cup mustard oil
- 2 onionsthinly sliced
- 1 cinnamon stick5 cm
- 6 cloves
- 1 tsp black peppercornscoarsely crushed
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What you'll need
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Method
0/8 doneStep 1: Put 2 ⅝ lb beef with some fat and bone (brisket, shin or chuck) in a heavy pot with 3 onions, 1 ½ tbsp ginger paste, 1 ½ tbsp garlic paste, 1 tsp ground turmeric, 2 tsp red chilli powder, 1 tbsp ground coriander, 2 tsp ground cumin and 2 tsp salt and mix well; cook over a medium heat for 10 minutes until the meat changes colour.
10 minStep 2: Add 1 ¾ cups hot water, cover and simmer over a low heat for 60–75 minutes until the beef is tender and the liquid is almost gone. (A pressure cooker takes about 20 minutes.)
60 minStep 3: Heat ¾ cup mustard oil in a large, heavy karai or wide pan over a high heat until it just smokes, then lower to medium.
2 minStep 4: Add 3 bay leaves, 1 cinnamon stick, 5 green cardamom pods, 6 cloves, 1 tsp black peppercorns and 4 dried red chillies and stir for 30 seconds until fragrant.
3 minStep 5: Add 2 onions and fry for 10–12 minutes until dark brown.
12 minStep 6: Add the beef and all its remaining juices and fry over a medium-low heat for 40–50 minutes, stirring and scraping every few minutes, until the meat is very dark brown, dry, and coated in a sticky, almost black masala. Add a splash of water if it starts to catch.
45 minStep 7: Sprinkle with 2 tsp ground mixture of nutmeg, mace, cumin and black pepper, stir for 2–3 minutes and take off the heat.
3 minStep 8: Rest for 10 minutes and serve with plain rice, khichuri or chitoi ruti.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 36 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kala bhuna take?
- About 150 minutes in total: 20 minutes to prepare and 130 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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