Fragrant Bangladeshi Hadi Bhuna with Scallions and Spices

Name: Fragrant Bangladeshi Hadi Bhuna with Scallions and Spices
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g lamb or beef; 2 tbsp plain yogurt; 1 tbsp ginger-garlic paste; 1 tsp turmeric powder; 1 tsp red chili powder; 3 tbsp mustard oil or vegetable oil; 2 large onions; 2 tomatoes; 3 green chilies; 1 tbsp cumin powder; 1 tbsp coriander powder; Salt; 1 tsp garam masala; 1 tsp fennel seeds; 2 cardamom pods; 2 cloves; 1 bay leaf; 2 stalks scallions; Handful fresh coriander leaves

A traditional Bangladeshi meat curry full of flavor and aroma

Dive into the robust flavors of Bangladesh with Hadi Bhuna, a slow-cooked meat curry enriched with aromatic spices and garnished with fresh scallions.

3 h
4
Intermediate

Ingredients

For the Marinade

500g lamb or beef

cubed

2 tbsp plain yogurt

1 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

For the Curry Base

3 tbsp mustard oil or vegetable oil

2 large onions

finely sliced

2 tomatoes

chopped

3 green chilies

slit

1 tbsp cumin powder

1 tbsp coriander powder

Salt

to taste

For the Spice Mix

1 tsp garam masala

1 tsp fennel seeds

2 cardamom pods

2 cloves

1 bay leaf

For the Garnish

2 stalks scallions

finely chopped

Handful fresh coriander leaves

chopped

Preparation

Marinating the Meat

Combine marinade ingredients

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, and red chili powder.

Coat the meat

Add the meat pieces and coat them well in the marinade.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavors.

Preparing the Spice Mix

Toast the spices

In a dry skillet, toast the fennel seeds, cardamom pods, and cloves for 1 minute.

⚠ Important: Avoid overtoasting the spices as they can become bitter.

Grind the spices

Grind the toasted spices into a fine powder.

Mix with garam masala

Combine the ground spices with garam masala and set aside.

💡 Pro Tip: Use freshly ground spices for a more intense and aromatic dish.

Cooking Process

Brown the Onions

Heat oil in a large pan and fry the sliced onions until golden brown.

Heat Guide: Medium heat.

Build the Curry Base

Add chopped tomatoes, slit green chilies, cumin powder, and coriander powder to the onions. Cook until tomatoes are soft and the oil separates.

Cook the Meat

Add the marinated meat to the pan. Stir in the prepared spice mix, salt, and 1 cup of water. Cover and simmer until the meat is tender and the flavors meld.

Heat Guide: Low heat; simmer for about 2 hours.

Plating & Serving