Authentic Kala Bhuna
The crown jewel of Chittagong cooking. Low heat, patience, and the right spices is all it takes.
Ingredients
•1kg beef (bone-in)
•4 tbsp mustard oil
•2 cups fried onion
•2 tbsp ginger paste
•1 tbsp garlic paste
•3 tsp red chili powder
•1 tsp cumin
•Whole spices (bay, cardamom, cinnamon)
•Salt to taste
How to Cook
- 1
Marinate beef with ginger, garlic, and all spices for 1 hour.
- 2
Heat mustard oil in a heavy pot, fry onions golden.
- 3
Add beef and cook on high heat for 10 minutes.
- 4
Reduce to lowest heat, cover and cook 2–2.5 hrs stirring occasionally.
- 5
Increase heat at the end until gravy turns dark and thick.