Beef Bhuna

  • 17 Jul - 23 Jul, 2021
  • Mag The Weekly
  • Cookery


· 100 ml oil

· 4 cardamom pods

· 3-4 bay leaves

· 3 cinnamon sticks

· Pinch of fenugreek seeds

· 3 onions

· 1 kg stewing beef

· 1½ teaspoon grated ginger

· 1½ teaspoon crushed garlic

· 2 teaspoons curry powder

· 1 teaspoon garam masala

· 1 teaspoon ground coriander

· 1 teaspoon ground cumin

· 1 teaspoon Kashmiri chilli powder

· 1 teaspoon red chilli powder

· 1 teaspoon turmeric

· 2 tomatoes


Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes. Add the onions and brown over a high heat, stirring occasionally. Add the beef, along with ginger and garlic. Fry until the meat is browned. Stir in salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook for five minutes, or until the tomatoes are soft. Cover again and simmer over a low heat until the beef is tender. Pour in a little water to loosen the curry. Boil for 10 minutes, then scatter over the coriander and sliced ginger, and serve.