Ramadan 2023: The Chittagong region of Bangladesh is credited with creating the dry meat dish known as Kala Bhuna, which is black-ish in colour. This gorgeous dish’s distinctive colour and flavours are the result of a lengthy deep-frying process in mustard oil using an iron wok. This meal, a favourite of Bengali Muslims, is also made for several religious feasts throughout the year.
Iftar is a very important supper for Muslims who observe the Ramadan fast worldwide. The nights during the holy month of Ramadan are especially celebratory because of the Iftar buffets, which include beverages, starters, main courses, and desserts. The day begins with a short Suhoor meal and daylong fasting. You just must try this delectable, dark-colored Mutton Kala Bhuna recipe if you want to add a new dish to this Iftar spread.
The Chittagong region of Bangladesh is credited with creating the dry meat dish known as Kala Bhuna, which is black-ish in colour. Kala Bhuna is a dish that is produced by frying meat, typically mutton or beef, for a lengthy period of time to allow the spices and the flesh to blacken. Kala means “black” in Bengali, and Bhuna means “fried,” thus it only makes sense that Kala Bhuna is a food that is cooked this way. The Bangladeshi cities of Sylhet, Khulna, and Dhaka have made Kala Bhuna a household name since its creation. In some Bengali Muslim households with roots in Bangladesh—previously East Bengal—the dish is also made. On all festive and religious occasions, in addition to Iftar and Eid, Bengali Muslim families cook Mutton Kala Bhuna.
It is crucial to remember that although sharing a similar spice profile and cooking with nearly solely mustard oil, Bengali Kosha Mangso and Bangladeshi Kala Bhuna have quite different looks and flavours. Whereas Kala Bhuna is made by deep-frying the mutton for an extended period of time in an iron wok, Kosha is made by turning the mutton continuously until it turns a deep brown colour. The flavour and dark colour of the dish are actually enhanced by using an iron wok or kadhai.
You’ll need a lot of mutton, mustard oil, an iron wok, the finest spices, and lots of time to make this delicious, rich, and dazzling Bangladeshi Mutton Kala Bhuna recipe for Iftar or dinner tonight. This is the recipe.
Mutton Kala Bhuna is a delicious and flavorful dish from the Indian subcontinent. Here is a simple recipe to make it at home:
Ingredients:
- 1 kg mutton, cut into small pieces
- 3 onions, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 cup yogurt
- Salt, to taste
- 4 tbsp vegetable oil
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 black cardamom pods
- Water, as needed
- Fresh coriander leaves, for garnish
Instructions:
- Heat oil in a deep-bottomed pan or pressure cooker. Add the bay leaves, cinnamon sticks, cardamom pods, cloves, and black cardamom pods. Fry for a few seconds until fragrant.
- Add the chopped onions and fry until they turn golden brown.
- Add the ginger-garlic paste and fry for a few seconds until the raw smell goes away.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and fry for a minute.
- Add the mutton pieces and fry for a few minutes until they are browned on all sides.
- Add the yogurt and salt. Mix well and cook for 5-7 minutes, stirring occasionally.
- Add enough water to cover the mutton pieces. Cover the pan or pressure cooker and cook until the mutton is tender, about 45 minutes to 1 hour.
- Once the mutton is cooked, uncover the pan or pressure cooker and let the water evaporate until the gravy thickens and coats the mutton pieces.
- Garnish with fresh coriander leaves and serve hot with rice or naan.
Enjoy your delicious and flavorful Mutton Kala Bhuna!
