Kala Bhuna (Bengali Spiced Beef Stew)

Kala Bhuna

Process

1. Prep:
   1. Cube the beef
   2. Thinly slice the red onions
   3. Preheat the oven to 150C
2. Spice blend
   1. Dry toast the spice blend seeds and pods together, until the spices are warm, fragrant and slightly browned - approx 1 minute
   2. Remove from heat, allow to cool for a few minutes
   3. Finely grind in a spice grinder
3. Kala Bhuna
   1. Combine the beef along with its batch of ingredients in a bowl (or the dutch oven); toss everything together until everything is evenly coated with the spices
   2. Set the dutch oven over high heat and cook, stirring often, until the meat is warmed through - 4-5 minutes.
   3. Reduce to low and cook, covered, until the meat releases some moisture - approx 5 minutes
   4. Add the water, stir to combine and bring to a simmer
   5. Cover with a lid and transfer to the oven; cook until the meat is tender and can be pierced without resistance - approx 2 hours
   6. *** WAIT 2 HOURS (but see below for next step) ***
   7. Fried onion mix
      1. Add the mustard oil and panch phoron to a saucepan over medium heat
      2. When the seeds start to sizzle reduce to low and add the remaining onions. Cook, stirring occasionally, until golden brown and tender - 20-25 minutes.
      3. Remove from heat and set aside
   8. Dutch oven back on the hob
   9. Add the fried onions, soy sauce and garam masala
   10. Stir and scrape the bottom and sides frequently; cook, uncovered, until the sauce is reduced and darkened - 12-15 minutes.
   11. Add the remaining chiles - halved, slitted, but not chopped.
   12. Cover, remove from heat, rest for at least 10 minutes.