Beef bhuna is a glorious Bangladeshi curry much beloved of the British Curry house, easily identified by its delicious, spicy & thick sauce.
I love using beef in curries, it matches so well with my favourite Indian “herb”, fenugreek.
A Bhuna (pronounced boona) curry is probably one of the most common dishes on a British Indian Curry House menu.
Gosht means meat and in many recipes would refer to lamb, but for me this recipe works wonderfully beef!
A bhuna curry is typified by its rich, heavily spiced, thick and unctuous sauce. For me, it should cling to the meat, above all, it should not be a gravy in the bottom of the bowl.
A Bhuna curry hails from Bangladesh or North East India.
This explains its popularity in the British Midlands much of the Indian migration to this area is from the Bengali region. As a result, many of the hundreds of Indian restaurants I grew up with feature Bengali food.
Typically a bhuna is only cooked in its own juices.
My beef bhuna adds a little tomato into the mix, because beef and tomato in a curry just works.
Your main choice for this recipe is the beef!
This bhuna is a slow cooked dish, so go for something robust with a bit of fat.
I like shin of beef personally speaking.
If you wanted something a little leaner look for some rump or round for my US based readers.
The only other thing to be aware of is tomato puree. To us Brits that means tomato concentrate, I use a 22-24% concentrate.
Just be sure you buy whatever it is called in your region!
This bhuna dish is a thick curry and to me, that usually means it gets served with chapatis.
But for this recipe I went full on curry feast.
If you wanted to stick with the curry you can really go to town with the rice and this recipe loves sweetness.
Therefore something like this cashew and raisin pilaf rice would work wonderfully.
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.
- 400 g (14 oz) Beef
- 2 Tbsp Ghee
- 2 Cloves Garlic
- Thumb Sized Piece of Ginger
- 2 Green Chilli Peppers
- 250 g (1 2/3 Cup) Onion
- 1 Tsp Turmeric
- 1 Tsp Garam Masala
- 1 Tsp Ground Coriander
- 1/2 Tsp Ground Cumin
- 1 Tsp Kashmiri Chili Powder
- 400 g (3 Medium) Tomatoes
- 100 ml (1/3 Cup + 1 Tbsp) Water
- 2 1/2 Tbsp Tomato Puree
- 1/2 Tsp Sugar
- 1 Tbsp Dried Fenugreek Leaves
- 1/2 Tsp Salt
- Slice the green chillies as finely as you can.
- Chop the ginger and garlic into as fine a dice as you can manage.
- Peel, top and tail then onion then cut in half before slicing into 1cm thick half moon shapes.
- Cut the beef into 3-4cm cubes.
- Heat the ghee in a pan over a medium heat.
- Add the chilli, ginger and garlic and cook gently for 30 seconds.
- Throw in the onions and cook for 5 minutes.
- Add in the cumin, ground coriander, chilli powder, turmeric and garam masala and stir to toast for 60 seconds.
- Roughly chop the tomatoes into a 1.5cm dice.
- Add the tomatoes, tomato puree, sugar and water and cook down for 10 minutes.
- When the tomatoes have begun to break down and the sauce has thickened a little season your beef generously with salt.
- Add to the pan with the fenugreek leaves and stir.
- Cover with a lid and cook covered on a low simmer for 60 minutes.
- Remove the lid and cook for a further 90-120 minutes on low until the sauce is thick and unctuous.
- Stir the curry every 12-15 minutes for this last hour adding a splash of water if need to keep it moist.
Amount Per Serving: Calories: 866Total Fat: 54gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 207mgSodium: 780mgCarbohydrates: 37gFiber: 8gSugar: 16gProtein: 60g
Calorific details are provided by a third-party application and are to be used as indicative figures only.