Beef bhuna

beef bhuna curry eid indian spicy curry

N/A

Source

Ingredients

100ml vegetable oil

4 cardamom pods

3-4 bay leaves

3 cinnamon sticks

pinch of fenugreek seeds (methi seeds)

3 medium onions, sliced

1kg braising or stewing beef, cut into bite-sized pieces

1½ tsp grated ginger, plus a few thin slices to serve

1½ tsp crushed garlic (about 3 cloves)

2 tsp hot curry powder (we used hot madras curry powder)

1 tsp garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp Kashmiri chilli powder (optional)

1 tsp chilli powder

1 tsp turmeric

2 tomatoes, quartered

fresh coriander leaves, to serve

Method

Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes until the aromas are released. Add the onions and brown over a high heat for 10-15 mins, stirring occasionally.

Add the beef, along with the ginger and garlic. Fry until the meat is browned on all sides, about 10 mins. Stir in 1½ tsp salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook over a low-medium heat for about 5 mins, or until the tomatoes are soft.

Mix the bhuna, cover again and simmer over a low heat for a further 1-1½ hrs, until the beef is tender. (The timing depends on the size of the beef pieces.) If the curry begins to look a little dry while cooking, top up with water.

Pour in a little water to loosen the curry – how much is up to you, the more you add, the thinner the sauce will be. Boil for 7-10 mins, then scatter over the coriander and sliced ginger, and serve immediately.