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.
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…
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.