做法
- 用酸奶、第一份30克姜蒜泥、盐和1大勺克什米尔辣椒粉腌制牛肉,静置4小时。
- 在厚底锅中把芥子油烧至刚冒烟。加入绿黑豆蔻、桂皮、丁香和月桂叶,煸香60秒。
- 加入洋葱片,炒12分钟至深焦糖色。颜色决定成品色泽;洋葱浅,牛肉bhuna也会浅。
- 加入第二份30克姜蒜泥,翻炒90秒。
- 加入剩余克什米尔辣椒粉、姜黄、香菜籽粉、孜然粉和黑胡椒。翻炒60秒。
- 加入腌好的牛肉与全部腌料。翻炒8分钟——这是bhuna步骤,所有食材融合成浓稠的酱。加600毫升水,煮至微沸,加盖小火慢炖60分钟。开盖再煮15分钟收汁——汤汁应转为浓稠、深色、黏稠,油脂浮起。拌入印度香料粉和划开的青辣椒。加盖闷10分钟。配米饭、印度抛饼或馕享用。
Common questions
Can 孟加拉香料炖牛肉 be made ahead?
孟加拉香料炖牛肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 孟加拉香料炖牛肉 spicy?
孟加拉香料炖牛肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉香料炖牛肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 孟加拉香料炖牛肉 to make at home?
孟加拉香料炖牛肉 sits at intermediate difficulty — total time about 110 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉香料炖牛肉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Beef bhuna是孟加拉古尔邦节(献祭节)家庭的标志菜——牺牲牛的肉成为家庭数日的食物,而bhuna是最受赞誉的做法。bhuna技法的特点是成品干而浓郁,汤汁收紧,只裹住牛肉。颜色极深时也称'kala bhuna'(黑bhuna)。芥子油是孟加拉首选油脂,使这道菜区别于旁遮普或莫卧儿风格的牛肉。
