Beef Bhuna – Bangladeshi Curry

A decadent rich curry, not too hot, and incredible easy to make. Enjoy it over rice or with boiled new potatoes and turn your leftovers into the BEST beef pie you ever ate!

Delicious Beef Bhuna (Bangladeshi Curry)


  • 1 kg Stewing beef
  • ¼ cup Ghee (or 2 TBSP vegetable oil)
  • 2 teaspoon Panch Phoron Bengali Five-Spice Mixture
  • Bhuna Spice Mix ( or ½ tsp turmeric, 2 tsp ground coriander, 2 bay leaves, 4cm piece cinnamon quill)
  • 4 cloves Garlic crushed
  • 2 cm piece of fresh ginger grated
  • 4 cups thinly sliced brown onions
  • 4 green cayenne chiles sliced into ¼-inch-thick rings
  • 1 cup passata or 3/4 tin crushed tomatoes
  • 1/2 cup water or stock
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt or to taste
  • 1 teaspoon sugar
  • 1 cup loosely packed coriander leaves
  • ½ cup Browned Onions optional
  • 2 limes cut into wedges


  • Cut the meat into 2cm cubes
  • In a wide heavy pot, heat the half the ghee, or oil over medium-high heat. Add the Patch Phoron and cook for about 30 seconds, or until the mustard seeds have popped.
  • Add the the Bhuna spice and stir-fry for 30 seconds. Add the sliced onions, reduce the heat to medium, and cook, stirring frequently to prevent sticking, until well softened, about 10 minutes.
  • Transfer mix to slow cooker.
  • Heat the remaining ghee or oil and add the meat in batches until browned on all sides. Transfer to slow cooker.
  • Deglaze pan used with water and add to slow cooker, along with passata, lime juice, sugar and salt and chillies.
  • Cook for 6 Hours
  • Before serving stir in half the coriander
  • Serve with steamed rice, Bengali salad/ or steamed vegetables and flatbread. Top with sprinkled coriander and a squeeze of lime.