作法
- 牛肉與優格、第一份 30 克薑蒜泥、鹽、1 大匙喀什米爾紅椒粉醃 4 小時。
- 厚底鍋熱芥末油至剛冒煙。下綠與黑小荳蔻、肉桂棒、丁香與月桂葉，煮 60 秒。
- 加入洋蔥片炒 12 分鐘至深焦糖色。顏色決定整道菜——洋蔥淺色，牛肉燉就會淡。
- 下第二份 30 克薑蒜泥拌炒 90 秒。
- 加入剩餘喀什米爾紅椒粉、薑黃粉、香菜籽粉、孜然粉與黑胡椒粉，續炒 60 秒。
- 倒入醃好的牛肉與所有醃料，拌炒 8 分鐘——這就是 bhuna 的關鍵步驟，所有食材融合成濃稠糊狀。加 600 毫升水煮滾，蓋鍋小火燉 60 分鐘，再開蓋收汁 15 分鐘——醬汁應呈深褐黏稠、油浮表面。撒入印度綜合香料與綠辣椒，蓋鍋靜置 10 分鐘。配米飯、印度麥餅或印度饢享用。
Common questions
Can 孟加拉牛肉燉 be made ahead?
孟加拉牛肉燉 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 孟加拉牛肉燉 spicy?
孟加拉牛肉燉 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 孟加拉牛肉燉 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 孟加拉牛肉燉 to make at home?
孟加拉牛肉燉 sits at intermediate difficulty — total time about 110 minutes. The ingredients are not unusual but the timing requires attention.
Can 孟加拉牛肉燉 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
牛肉燉是宰牲節（Eid-ul-Adha）孟加拉家庭的招牌料理——獻祭的牛分食數日，bhuna 是最受歡迎的做法。bhuna 的特色就在於成品偏乾，醬汁濃縮裹住肉。也叫「kala bhuna」（黑燉），意指做得極深色的版本。芥末油是孟加拉的標誌脂肪，讓這道菜跟旁遮普或蒙兀兒風的牛肉料理一刀劃開。
