Chittagong Beef Kala Bhuna

1. 1
   In a large heavy Dutch oven, mix the cubed beef, half the sliced onions, ginger paste, garlic paste, ground chili, turmeric, coriander, and salt.
2. 2
   Add the bay leaves, cardamom pods, cinnamon stick, cloves, and 3 tablespoons of mustard oil to the beef, then mix thoroughly by hand.
3. 3
   Cover the pot with a tight lid and place it over medium heat for 10 minutes until the meat releases its natural juices.⏱ 10 min
4. 4
   Uncover, stir well, reduce heat to low, cover again, and simmer for 45 minutes until the beef becomes tender and soft.⏱ 45 min
5. 5
   If the liquid completely dries up before the beef is tender, stir in 1/2 cup of warm water and continue simmering gently.
6. 6
   In a separate small skillet, heat the remaining mustard oil over medium heat until it shimmers and slightly smokes.
7. 7
   Add the remaining sliced onions and dry red chilies to the skillet, frying until dark golden brown and crisp, about 5 minutes.⏱ 5 min
8. 8
   Pour the hot onion-oil mixture directly into the beef pot, stirring immediately to blend the aromatic fried oil into the meat.
9. 9
   Sprinkle the ground radhuni and garam masala over the meat, stirring well over medium-low heat.
10. 10
    Cook uncovered, stirring constantly for 12 to 15 minutes, until the spices deeply caramelize and turn rich, glossy, and near-black without burning.⏱ 15 min
11. 11
    Remove the pot from heat and let the meat rest for 5 minutes before serving with hot steamed rice or parathas.⏱ 5 min