Mutton Kala Bhuna (Buy 3 get 1 Free)

Mutton Kala Bhuna
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Mutton Kala Bhuna

Kala bhuna is a popular Bangladeshi dish that is made with chunks of beef or mutton that are slow-cooked with a blend of spices and aromatics. The term "kala bhuna" literally means "black bhuna," with "bhuna" referring to the process of frying the meat with spices until it is browned and caramelized.

The dish typically starts with cooking the meat with a mixture of onions, garlic, and ginger until it is browned and tender. Then, a blend of spices such as cumin, coriander, turmeric, and garam masala is added to the meat and cooked until it is fragrant and flavorful. Some variations of kala bhuna may also include tomatoes, green chilies, and fresh coriander leaves for added flavor.

Kala bhuna is a rich and hearty dish that is often served with steamed rice or flatbreads such as naan or roti. It is commonly found in local restaurants and food stalls throughout Bangladesh and is a favorite among meat lovers for its bold and complex flavors.



  • 500g beef/mutton
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2-3 green chilies, sliced
  • 2 tablespoons oil
  • Water


  1. Heat the oil in a pan and add the sliced onions. Fry until golden brown.
  2. Add the ginger and garlic paste and fry for 1-2 minutes.
  3. Add the cumin, coriander, turmeric, red chili powder, and salt. Mix well.
  4. Add the chopped tomatoes and cook until they are soft.
  5. Add the beef/mutton and mix well with the spice mixture.
  6. Cook on medium heat until the meat is browned on all sides.
  7. Add enough water to cover the meat and let it cook on low heat until the meat is tender and the sauce has thickened.
  8. Add the sliced green chilies and cook for another 2-3 minutes.
  9. Serve hot with rice or naan. Enjoy!
Mutton Kala Bhuna. Natives of Chittagong (south Bangladesh) used to cover their fried dark and tendered beef dish using banana leaves and packed it for long tours on foot. The first major innovation that led to what is now known as Kala-bhuna was the use of special spices and the long frying technique. The dish was invented shortly as it was common for the people of the area around Chittagong to fry curried beef for an extended period in order to preserve it for a longer time. Kala bhuna can be made of both beef and mutton, This meat dish is cooked with various ingredients by adding them gradually.
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