Beef Bhuna Curry
Prep Time:
1 Hour
Ready In:
1 Hour 1 Minute
2 medium onions, peeled and finely chopped
2.5cm (1 inch) piece fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crush
1 teaspoon (5ml) salt
2 teaspoons (10ml) chilli powder
1 teaspoon (5ml) ground cumin
2 teaspoons (10ml) ground coriander
1/4 teaspoon (1ml) ground turmeric
900g (2 lb) lean beef, cut into 2.5cm (1 inch) cubes
3 tablespoons (45ml) cooking oil
3 green cardamom pods, lightly crushed
1/2 teaspoon (2.5ml) black peppercorns
2 fresh green chillies, finely chopped
3/4 cup (180ml or 6 fl oz) water
2 medium tomatoes, finely chopped
2 tablespoons (30ml) tamarind paste
1-3 tablespoons (15-45ml) lemon juice (3 tablespoons of you like a sour curry)
2 tablespoons (30ml) finally chopped fresh coriander (cilantro)
Add the onions, fresh ginger, garlic, salt, chilli powder, cumin, coriander, turmeric and beef to a large bowl, mix well, cover and leave for 60 minutes
Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium to high heat
Add the cardamom pods and black peppercorns and fry for 3 minutes, stirring a few times
Add the beef and its marinade, mix well and sauté for 4-6 minutes until the beef browns, turning often
Add the chillies and water, mix well, bring the ingredients to a simmer, reduce the heat, cover and simmer for 60 minutes, stirring often (add a little more water if the curry becomes too dry)
Add the chopped tomatoes, mix well, increase the heat to high and cook uncovered for 10 minutes, stirring all the time (add a little more water if the curry becomes too dry)
Add the tamarind paste and lemon juice and mix well
Add the fresh coriander (cilantro) and mix well
Serve hot on rice


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