Beef bhuna recipe | Good Food

Beef bhuna in dish

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

step 1
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.
step 2
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.
step 3
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.
step 4
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.