Kala Beef Bhuna
Get ready for a curry that’s all about bold flavours and tender, fall-off-the-bone meat. Kala Beef Bhuna is smoky, spicy, and downright irresistible!
Ingredients
- 5 Green chilies chopped
- 1.5 Tbsp ginger paste (6cm knob ginger)
- 2 Tablespoon garlic paste (about ½ bulb)
- 1.5 kg bone-in beef (chuck roast, shoulder, or blade) – mutton or lamb works too
- 2 Onions, chopped
- 1 cinnamon stick (2 inches), broken
- ¼ Tsp Mace powdered
- 2 Dry red kashmiri Chilies
- 1 Tsp salt
- 250g Mustard Oil
- 2 Onions, sliced
- 4 Dry red Kashmiri Chili
Step 1
Blitz the green chilies, ginger, and garlic together to form a paste.
Step 2
In a large bowl, combine the meat with the chopped onions, cinnamon stick, mace, dried chilies, and salt. Add the chili-ginger-garlic paste and let it marinate for 30 minutes.
Step 3
Heat the mustard oil in a large pot, then add the sliced onions and dried chilies. Cook until the onions soften and start to brown.
Step 4
Add the marinated meat and cook over medium heat for 2–3 hours, stirring occasionally, until the meat darkens, softens, and begins to fall off the bone. (You can use a pressure cooker to speed things up.)
Step 5
Serve hot with plain rice.