Bangladeshi Beef Bhuna with Rice

Ingredients

• 10 ounces beef chuck, cut into small cubes
• 1 tablespoon neutral oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tomato, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chile powder
• 1 1/2 cups beef stock
• 2 cups cooked rice
• cilantro and green chile, to finish

Steps

1. Heat oil in a heavy saucepan. Cook onion for 8 minutes until deep golden, then add garlic, ginger, tomato, and spices.
2. Add beef and stir for 4 minutes until coated and lightly browned.
3. Pour in stock, cover, and simmer gently for 40 to 45 minutes until the beef is tender and cooked through.
4. Uncover and simmer 4 minutes until the gravy is thick and clings to the beef. Add a splash of water if it becomes dry.
5. Serve with rice, cilantro, and sliced green chile.

Allergen note: No major allergens in the base recipe.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.