A spicy homemade beef bhuna curry with tomatoes, ginger, garlic and chilli spiced with a mixture of amazing toasted spices including cumin, coriander, mustard and fennel seeds. Served with a warm naan bread and a cucumber raita
Dry fry the cumin, coriander, mustard and fennel seeds till dark brown, and then grind to a fine powder and set a side. Cook the beef in the frying pan with a little oil till sealed and golden brown Set aside. Add the chilli, garlic and onions to the frying pan and lightly fry. Add the tomatoes, spices and bay leaves to the onion mixture, add the beef back into the pan and add the water, mix and cook for a minute or two. Place the curry in a casserole dish and place in the oven to bake. Allow the curry to cook till the meat is soft and falling apart and the sauce is thick and sticking to the meat. Serve the beef bhuna with a cucumber raita and warm naan breads.
Bhuna curries are dry curries and so can be eaten either
Beef bhuna can be stored in an airtight container in the fridge for up to 3 days and reheated. It can be frozen and will keep for up to 3 months.
The bhuna curries are medium hot, and they get their name from the Indian for " browning" . The spices for the curry are dry fried and ground and the curry is cooked until the spices and sauce adhere to the meat, giving a dry curry. The most popular meats for bhuna curries are chicken, beef and lamb, although all meats are suitable for these curries.