Take the meat along with chopped onion, chopped green chilies, Ginger paste, Garlic Paste, Cumin Powder, salt and 3 Tbsp. of Mustard oil and mix everything using the fingers.
Add all the whole spices (Bay Leaf, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, Mace, Star Anise, and also Dry Red Chili).
Mix everything while breaking the spices using the fingers.
Cover the bowl with a lid and give the meat a resting time of 3-4 hours (preferably in a refrigerator).
Now add dry 1.5 Tbsp. roasted cumin powder and mix it as well.
Again cover the bowl and leave it for 2 more hours (preferably in a refrigerator).
Finely chop the onion.
Heat oil in a deep bottom pan (preferably iron pan) and fry chopped onion along with dry red chillis until those are brown and crisp.
Strain the onion and chilies from oil and keep those aside.
Keep the flame on the lower side.
Add marinated meat along with the marination to the same oil used for frying the onions.
Keep the flame on the lower side and cook for around 45 minutes with frequent stirring.
This step is for frying the meat.
Add well-beaten plain curt and mix it with the meat. This step is optional, however, gives some moisture to the meat.
Fry for 15 more minutes.
The meat will start blackening by then.
Now add fried onions to the meat and give a thorough mix.
Fry till the meat softens yet have the texture and shape. This will take 30 minutes more.
Adjust the salt and hotness as per taste.
The meat will release sufficient moisture.
Cook till the meat turn blackish in color and have semi-thick consistency.
Serve Kala Bhuna hot with Rice or Paratha or Biryani.
Do not cover the meat while cooking Kala Bhuna. During the cooking process, you need to stir vigorously which is known as "bhuna". Both Roasted cumin powder and Mustard oil play a pivotal role in making Kala bhuna perfect. Be generous while adding those.
Keywords: Kala bhuna Recipe, Beef Recipe, Beef curry recipe, beef kala bhuna recipe, debjanir rannaghar