Bengali cuisine is renowned for its diverse flavors, rich history, and vibrant use of spices. Among its many delightful offerings, Bengali beef curry, known locally as “Ghoogni” or “Bengali Beef Bhuna,” stands out as a comforting and flavorful dish. With its tender chunks of beef simmered in a fragrant blend of spices, this curry is a true celebration of Bengali culinary traditions. In this blog post, we will explore the history, ingredients, preparation methods, and some tips for making the perfect Bengali beef curry.
Mangsho bhuna is made the same way a regular beef curry is made, however the meat is cooked mainly in its own juices. If any water is needed to help make the meat tender, it is cooked off in the end.
The base of the curry is made with whole spices, garlic, onions, ginger, and dried spices. Then the meat is added in and cooked low and slow, releasing all of its juices and then being cooked in it.
To start, heat olive oil in a heavy bottom pot on medium heat. Add the whole spices: bay leaves, cinnamon stick, and cardamoms. After a couple of minutes, the spices will infuse into the oil, flavoring it.
Now it’s time to add minced garlic. The flavor of the curry changes depending on whether the garlic gets to brown first or not. Some people even fry garlic separately and add it in at the end to make sure it has a toasted garlic flavor! It’s best to cook the garlic on low heat so it turns perfectly golden brown. If the garlic burns, the entire curry will have an acidic taste and be ruined (I’ve had to restart so many curries because of burnt garlic).
As soon as the garlic turns golden brown add in the chopped onions. Mangsho bhuna needs a looot of onions to get the right texture and flavor. For two pounds of beef with bone I used four medium sized onions, chopped very finely. Once the onions are in, salt them, stir them, then turn the heat up to medium low and cover. Cook gently for about an hour, stirring every 10 minutes or so. The onions should completely break down and be golden brown.
When the onions reach this stage, it’s time to add the spices. I use turmeric, red chili powder, coriander powder, and cumin powder. This is also the time to add in a little ginger-either minced or blended. Once it’s in, give it a good mix and let the spices get toasty in the onion and oil mixture until you can see the oil separate.
Now it’s time to add in the meat. I cut and wash my beef beforehand and add it directly to the pot. Mix it well with the onion and spice base, then cover and continue cooking on medium low heat. The beef will release its juices and then cook in them. This part of the process make take several (2-3) hours until the beef is tender. It may also be necessary to add splashes of water if it starts to dry out before the beef reaches the right tenderness.
Once the beef is tender, garnish with cilantro. Optionally, if you want it a little more spicy, you can add Thai chilis with a slice down the middle to release the heat. Serve with fluffy white rice and enjoy!
Tips for Perfecting Bengali Beef Curry
• Quality Meat: Choosing the right cut of beef is essential. Chuck or brisket works well for slow cooking as it becomes tender and flavorful.
• Mustard Oil: This oil is a signature ingredient in Bengali cuisine, adding a unique flavor. Not every family incorporates it in their beef curry, but it’s interesting to try!
• Adjust Spice Levels: Bengali cuisine can be spicy, but you can adjust the number of green chilies and red chili powder to suit your taste.
• Slow Cooking: Patience is key! Allowing the beef to simmer low and slow will yield a tender and flavorful curry. Pressure cooking is an option to cook it faster, but I feel the texture does come out different!
• Make Ahead: Like many curries, Bengali beef curry tastes even better the next day as the flavors meld together. It can be stored in the refrigerator for a couple of days and reheated before serving.
A Dish for All Occasions
Bengali beef curry is more than just a meal; it is a dish that embodies warmth, family, and tradition. Whether served on a special occasion or a casual family dinner, it is sure to bring comfort and satisfaction to all at the table. The fragrant spices and tender beef make it a beloved choice in Bengali households and beyond.
Ingredients
Feeds 4-6
Time: 3-4 hours
- 1/4 cup olive oil or any neutral oil
- 2 bay leaves
- 1 cinnamon stick
- 3-4 whole cardamoms
- 1/4 cup minced garlic
- 4 medium onions, sliced and chopped
- Salt to taste
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 heaping tsp coriander powder
- 1 tsp cumin powder
- 2 pounds beef with bone
- Cilantro to garnish
- Optional: Thai chilis, sliced down the middle
Directions
1. Heat olive oil on medium heat in a pot and add in the whole spices (bay leaves, cinnamon, and cardamoms)
2. Add minced garlic and turn the heat to low. Cook until golden brown, careful not to burn the garlic
3. Immediately add the onions along with salt and mix well, then cover and cook on low heat until golden brown-about 20-30 minutes—mixing occasionally to prevent burning
4. Add spices (turmeric, red chili powder, coriander powder, cumin powder) and fresh ginger . Mix and toast the spices until the oil separates from the mixture
5. Add beef and mix well. Cover and cook on low. The beef will release its juices. Continue cooking on low until the beef is tender and the juices released are cooked off (2-3 hours). You may need to add splashes of water to prevent burning
6. Garnish with cilantro and—optionally—Thai chilis sliced down the middle. Serve with fluffy white rice and enjoy!