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Delicious Beef Bhuna (Bangladeshi Curry)

Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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.