Bangladeshi Kala Bhuna — Slow-Cooked Dark Beef Curry

Method

1. 1

   Marinate. Combine beef with yogurt, half the ginger, half the garlic, turmeric and a third of the salt. Cover and refrigerate for 45 minutes.

2. 2

   Brown the onion. Heat mustard oil in a deep heavy pot. Add sliced onion and cook over medium heat 18–25 minutes, stirring frequently, until richly golden but not burnt.

3. 3

   Bloom the spices. Add remaining ginger and garlic, cumin, coriander, chili, black pepper, both cardamoms, bay leaves and cinnamon. Stir for 2 minutes until fragrant, moistening with a tablespoon of water if needed.

4. 4

   Bhuna the beef. Add beef and marinade. Cook uncovered over medium-low heat for about 20 minutes, stirring regularly, until the meat releases liquid and the masala starts to darken and coat the cubes.

5. 5

   Slow-cook. Add 300 ml hot water, cover loosely and simmer gently for approximately 1½–2 hours, stirring every 15 minutes, until beef is very tender. Add small splashes of hot water only when necessary to prevent scorching.

6. 6

   Reduce and finish. Uncover and cook down carefully until the sauce clings thickly to the meat and has a deep brown color. Add garam masala, taste for salt and rest for 10 minutes before serving.