Beef Bhuna

Making Beef Bhuna Ahead

Keeps in the fridge for 4 days and freezes for up to 3 months.

Making Beef Bhuna

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1. Heat the oil in a heavy pan and cook the onions over a medium heat for 20 minutes, stirring, until deep reddish brown.

   Mark done Start 20 min timer

2. Add the beef, ginger paste, garlic paste, yoghurt, ground spices, cinnamon, cardamom, cloves, bay leaf and salt. Cook for 15 minutes, stirring, until the liquid evaporates and the oil rises.

   Mark done Start 15 min timer

3. Add the water, cover and cook over a low heat for 60 minutes, stirring now and then.

   Mark done Start 60 min timer

4. Uncover and cook for 10 minutes until the sauce is thick and clings. Stir in the garam masala and fresh coriander.

   Mark done Start 10 min timer

Tips for Success

• Brown the onions slowly.
• Keep a splash of water to hand to stop sticking.
• The dish tastes better the next day.

Serving Ideas

Plain rice · Paratha · Dal · Sliced onion with chilli

Changing the Recipe

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.