A thick, dark, intensely spiced beef curry cooked slowly with very little added water, so the meat braises almost entirely in its own reduced juices and oil. Bhuna cooking — repeatedly frying the meat down until the masala clings tightly — is the technique that defines Bangladeshi curry more than any single spice.
Marinate the beef
Rub the beef with yogurt, ginger paste, garlic paste, chili powder and turmeric, and marinate.
Fry the onions
Heat the oil in a heavy pot and fry the sliced onions with the cinnamon, cardamom, cloves and bay leaves until the onions turn deep golden.
10 minSear the beef
Add the marinated beef and sear it on high heat until browned on all sides.
8 minAdd tomatoes and spices
Stir in the tomatoes, cumin powder and coriander powder, and cook until the tomatoes break down.
5 minBhuna the masala
Continue cooking the beef uncovered on medium heat, stirring frequently and scraping the bottom, until the masala turns thick and dark and the oil separates.
Simmer to tenderness
Add the water and salt, cover, and simmer on low heat until the beef is completely tender.
40 minFinish and serve
Sprinkle over the garam masala, stir well, and serve hot with plain rice or paratha.
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