Beef Bhuna Curry Recipe
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.
Servings 2 Servings
Calories 866kcal
Ingredients
- 400 g Beef 14oz
- 2 tablespoon Ghee
- 2 Cloves Garlic
- 30 g Ginger 1 Thumb Sized Piece
- 2 Green Chilli Peppers
- 1 Large Onion 250g
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- 2 teaspoon Kashmiri Chili Powder
- 3 Medium Tomatoes 400g
- 100 ml Water ⅓ Cup + 1 tablespoon
- 2½ tablespoon Tomato Puree
- ½ teaspoon Sugar
- 1 tablespoon Dried Fenugreek Leaves
- ½ teaspoon Salt
Instructions
- 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 the onion, then cut it in half before slicing into 1cm (just under ½") thick half-moon shapes.
- Cut the beef into 3-4cm (1½") cubes.
- Heat the ghee in a 24cm or 10" saucepan 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 (½") dice.
- Add the tomatoes, tomato puree, sugar and water and cook 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 the seasoned beef 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 needed to keep it all moist.
Nutrition
Serving: 1 | Calories: 866kcal | Carbohydrates: 37g | Protein: 60g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 24g | Cholesterol: 207mg | Sodium: 780mg | Fiber: 8g | Sugar: 16g
