Google+ Spices in the Cookie Jar: Beef Bhuna


Monday, April 8, 2013

Beef Bhuna

Bhuna is a cooking style or process where the meat is combined with aromatic spices and slow cooked in its own juices to bring out the flavours resulting in a very thick sauce. Simmering the meat in a deep bottom kadai for 2 to 3 hours enhances the flavors and tenderises the meat. So if you have the luxury of time, cook the meat in a kadai or cook in a pressure cooker if you would like the process to be quick. But trust me cooking in a kadai for almost 2 hours is well worth it, as this allows all the flavours to infuse into the meat. You can use beef, veal or goat (leg of goat bone-in) for this curry.

  • Beef - 500g
  • Oil - 3 tbsp
  • Bay leaf - 1
  • Cardamom - 3
  • Cloves - 4
  • Cinnamon - 1" stick 
  • Onion - 3 medium (finely chopped)
  • Ginger paste - 1.5 tbsp
  • Garlic paste - 1.5 tbsp
  • Tomatoes - 2 medium (finely chopped)
  • Garam masala - 2 tbsp
  • Chilly pdr - 1 tbsp
  • Water - 1/2 cup
  • Fresh coriander leaves - 4 tbsp (finely chopped)
  • Green chilly - 1 chopped
  • Salt to taste

  • Wash and clean the meat, set aside to drain.
  • Heat oil in a deep bottom pan (non-stick preferably), add the whole spices and wait till fragrant.
  • Stir in the onions, ginger and garlic, saute until caramalised. 
  • Mix the tomatoes, cook till soft and mushy. Combine chilly powder, garam masala and salt in little water, mix it in with the sauce, simmer on medium heat till oil separates. 
  • Place the drained meat into the sauce, toss till the sauce is well coated on the meat. Add water, cover and cook on low heat for an hour. 
  • Check if the meat is tender, mix 3 tbsp of fresh coriander leaves and cook till the sauce is reduced by half on medium high heat. 
  • Take off heat, garnish with remaining coriander leaves and chopped green chilly. 
  • Serve hot with ghee rice, roti or plain rice.

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