---
title: Bhuna Gorur Mangsho (Bengali Slow-Fried Beef Curry)
servings: 6
prep time: 20 minutes
cook time: 90 minutes
source: https://mycibora.com/recipes/bhuna-gorur-mangsho
---

Gather @beef chuck{1%kg}, @onion{3}, @plain yogurt{150%g}, @kashmiri chili powder{2%tbsp}, @ground turmeric{1%tsp}, @ground cumin{2%tsp}, @ground coriander{2%tsp}, @bay leaf{2%leaf}, @cinnamon stick{1}, @green cardamom pod{5} and @whole clove{4}.

Marinate the beef with the yogurt, half the @ginger{40%g}-@garlic{8%clove}, the turmeric, chili powder and @salt{} for at least 1 hour, longer if you have the time. ~{1%hours}

Heat the @mustard oil{4%tbsp} until it stops smoking; fry the sliced onions until deep brown, about 12 minutes. ~{12%minutes}

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

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. ~{10%minutes}

Stir in the cumin, coriander and @garam masala{1%tsp}, then pour in just enough hot water to come halfway up the meat.

Cover and simmer on low heat, stirring occasionally, until the beef is fork-tender and oil rises visibly to the surface, 70–90 minutes. ~{80%minutes}

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

Rest 10 minutes before serving with paratha or plain rice. ~{10%minutes}