Beef Bhuna Recipes
BHUNA GOSHT
What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
- Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 20.5 g, Cholesterol 89.7 mg, Fat 30.4 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 10.4 g, Sodium 90.3 mg, Sugar 8.9 g
BEEF BHUNA
Enjoy this rich, flavourful beef curry with chapatis or jeera rice. It's a great family dish and ideal for a special occasion, such as Eid
Provided by Afia Begom - Afelia's Kitchen
Categories Dinner
Time 2h
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 417 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
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