Kala bhuna

Kala bhuna

Beef Kala bhuna
Alternative names	Kalo bhuna, Kalo vuna, Hala bhuno
Type	curry
Course	main course
Place of origin	Bangladesh
Region or state	Chittagong
Associated cuisine	Bangladesh
Serving temperature	hot
Main ingredients	beef (or mutton), Bangladeshi spices
Variations	Mezbani Kala bhuna
Media: Kala bhuna

Traditional Kalabhuna Preparation in Mezban cooking in Chittagong, Bangladesh.

Kala bhuna (Bengali: কালা ভুনা, Chittagonian: হালা ভুনো, romanized: Hala bhuno) is a meat curry made of beef or mutton, originated in Chittagong, Bangladesh. Different types of spices are needed to prepare this traditional dish of Chittagong. In Bengali, the word kala or kalo means black and bhuna means deep fry. Kala bhuna gets its name from its appearance, as the meat goes blackish during a long process of deep frying it with a plenty of spices. It has become popular also in other Bangladeshi cities like Sylhet, Khulna, Dhaka etc. Nowadays, this dish is also a favorite delicacy in mezbans, weddings, eids and in sehri or iftar during the time of Ramadan. Usually, Kala bhuna is eaten with plain rice, polao, porota, naan or ruti.

Ingredients

Kala bhuna can be made of both beef and mutton, but beef Kala bhuna is more popular. This meat dish is cooked with various ingredients by adding them gradually. The ingredients used in it are as follows:

• beef or mutton
• chopped and cubed onion
• ginger
• garlic
• chili
• cumin powder
• coriander powder
• cardamom
• cinnamon
• clove
• chilli powder
• turmeric powder
• black pepper
• salt
• mustard oil
• gorom moshla
• nutmeg powder
• toasted cumin powder