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Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.

Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.

A Bhuna pronounced boona is probably one of the most common dishes on a British Indian Curry House menu, any my fakeaway beef bhuna plays with the same ideas of a really thick and unctuous tomato based sauce coating big chunks of beef.

For the beef I wanted something robust enough to stand up to pretty long cooking to allow the sauce to cook down so I go with some rump, or round as my American readers will know it. Be sure to cut it in to big chunks, you want something 3-4cm to prevent it from breaking down.

Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.

I was looking through my fakeaway recipes a couple of days ago and was amused to note that I have pretty much worked my way through a typical British Curry house menu in the last two and a half years here on Krumpli.

Everything from Vindaloo, madras to Tandoori, Aloo Gobi to Tikka Masala and not to mention Naan Bread and Chapati, along with many more I have not mentioned, although I do note a distinct lack of lentil dishes…

If you liked this recipe, you should like this one too!  Easy Homemade Indian Chapati with Cumin

Don’t worry I have made a mental note. I do find it amusing that I probably now eat Indian food more often than I did when I lived in the legendary ‘Balti Triangle’ in Birmingham. Such is life Beef Bhuna now gets added to that long list of Indian fakeaway recipes, enjoy.

Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.
Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.
5 from 3 votes
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Beef Bhuna

Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.

Course Main Course
Cuisine Anglo Indian, Indian
Keyword Beef Buna Recipe, Beef Curry Recipe, British Indian Curry Recipe, Fragrant Curry Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 2
Calories 732 kcal
Author Brian Jones

Ingredients

  • 2 Tbsp Cooking Oil Neutral
  • 2 Cloves Garlic Diced
  • 35 g Ginger Diced
  • 2 Green Chili Finely sliced
  • 250 g Onion Cut into half moons about 1cm thick
  • 1 Tsp Turmeric
  • 1 Tsp Garam Masala
  • 1 Tsp Ground Coriander
  • 1/2 Tsp Ground Cumin
  • 1 Tsp Kashmiri Chili Powder
  • 300 g Tomatoes Roughly Chopped
  • 100 ml Water
  • 1 Tbsp Tomato Puree
  • 500 g Beef I use something like rump as it can handle the slow cooking, cut into 3-4cm chunks
  • 1 Tbsp Dried Fenugreek Leaves
  • 1/2 Tsp Salt
  • 1 Handful Fresh Coriander Chopped

Instructions

  1. Heat the oil in a pan over a medium heat, making sure that the pan can be transferred to the oven and has a lid.

  2. Add the chili, ginger and garlic and fry gently for 2 minutes.

  3. Next add in the onions and cook for 5 minutes.

  4. Add in the cumin, ground coriander, chili powder, turmeric and garam masala and stir to toast for 60 seconds.

  5. Now throw in the tomatoes, tomato puree and water and cook down for 10 minutes.

  6. When thick and the tomatoes have begun to break down a little season your beef with salt and add to the pan with the fenugreek leaves.

  7. Place in the oven covered by a lid for 30 minutes.

  8. After 30 minutes remove the lid and cook for a further hour.

  9. This recipe loves fresh coriander, so throw as much of it as the dish as you dare!

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Bhuna is a perennial favourite in the British Indian Curry house and my beef bhuna works that typical thick clingy fragrant gravy heavy with fenugreek.
2018-08-02T13:20:09+00:00

12 Comments

  1. Jane November 27, 2017 at 9:06 am - Reply

    I live in a sleepy part of France and have trouble getting coriander so I’m not holding out much hope for fenugreek leaves…can they be left out?
    Also the beef here is to be avoided, can I use chicken?

    • Brian Jones November 27, 2017 at 12:15 pm - Reply

      Haha, I feel your pain… I am in deepest darkest Hungary and need to make a 350km round trip to Budapest to keep my spice cupboard stocked. Fenugreek leaves come dried and last a few months in the freezer, of course you can omit them though it will change the flavour but hey cook with what you have and use a recipe as a base. Chicken is fine for this although make sure you go for the brown thigh meat rather than the breast if you want to taste any chicken at all and make sure you change up the cooking times, the thighs will take a lot less time to cook.

  2. Beth November 21, 2017 at 5:27 pm - Reply

    That looks so delicious, Brian! I love the adjective unctuous for this tomato sauce!

    • Brian Jones November 24, 2017 at 9:34 am - Reply

      It is one of those words I love, it sounds all round and rich, just like the food tastes and feels 😀

  3. Ginny November 21, 2017 at 4:47 pm - Reply

    All of those spices and tomatoes and rice sound like they would be so delicious together. Love that you’ve done another type of British Curry house recipe.

    • Brian Jones November 24, 2017 at 9:34 am - Reply

      Thanks Ginny, British Indian food played such a pivotal role in me learning to love to cook and developing my cooking skills.

  4. Helene November 21, 2017 at 4:02 pm - Reply

    Beef bhuna sounds very nice and tasty !
    I had tried this dish with my family friends few years ago … was curious about finding the recipe
    Alas! I found the recipe
    Thanks for such a lovely recipe!

    • Brian Jones November 24, 2017 at 9:33 am - Reply

      Enjoy, this is very much a British Bangladeshi take on it and a recipe I am really proud of, took a while to get it right.

  5. Jacque November 21, 2017 at 3:20 pm - Reply

    I will have to give this a try

  6. Hannah Hossack-Lodge November 21, 2017 at 9:51 am - Reply

    I don’t live too far from the Balti Triangle so I eat Indian food pretty regularly! I don’t think I’ve actually tried a bhuna before though; the sauce sounds delicious so I will give a paneer version a try.

    • Brian Jones November 24, 2017 at 9:31 am - Reply

      Superb, it’s been nigh on 10 years since I’ve visited the UK… Bhuna was always a favourite of mine although I went through a phase of eating pathia all the time.

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