Bhuna Gorur Mangsho (Bengali Slow-Fried Beef Curry)

Method

1. 1

   Marinate the beef with the yogurt, half the ginger-garlic, the turmeric, chili powder and salt for at least 1 hour, longer if you have the time.

2. 2

   Heat the mustard oil until it stops smoking; fry the sliced onions until deep brown, about 12 minutes.

3. 3

   Add the remaining ginger-garlic and the whole spices; fry 2 minutes until fragrant.

4. 4

   Add the marinated beef and sear over high heat until browned and the marinade dries onto the meat rather than pooling underneath, about 10 minutes.

   💡 This dry sear is the actual 'bhuna' — resist adding water until the pan looks almost too dry. That's the point the spice fully clings to the beef.

5. 5

   Stir in the cumin, coriander and garam masala, then pour in just enough hot water to come halfway up the meat.

6. 6

   Cover and simmer on low heat, stirring occasionally, until the beef is fork-tender and oil rises visibly to the surface, 70–90 minutes.

7. 7

   Uncover and raise the heat briefly to reduce any thin liquid until the gravy clings thickly to the meat.

8. 8

   Rest 10 minutes before serving with paratha or plain rice.