Beef bhuna curry

The origins of bhuna can be traced back to the area of Bengal, a state in northeast India as well as western Bangladesh. This method of frying the spices was a common cooking technique for the meals prepared for Indian royals and aristocrats.

Ingredients for the curry:

400 grams diced beef (stewing)

2 tsp brown mustard seeds

1 tsp chilli flakes

3 tsp coriander seeds

2 tsp cumin seeds

5 leaves curry leaves

2 tsp fennel seeds

0.5 whole fresh chilli

3 cm fresh ginger

3 cloves garlic

salt (to taste)

2 whole shallots

5 whole tomatoes

300 ml water

2 sprig fresh coriander

black pepper (to taste)

2 tbsp sunflower oil

Step 1

1. Heat the frying pan ensure the pan is hot

2. Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade

3. Empty into a mortar or spice grinder

4. Grind the seeds

Steps 2:

1.Heat the frying pan with half the oil, ensure the pan is hot.

2. Add the meat to the pan in batches

3.Cook till golden brown, add to casserole dish.

Step 3

1.Peel and crush the garlic using the garlic crusher or chop finely.

2. Wash and finely chop the chilli

3. Peel and grate the ginger

4.Peel and finely chop the shallots.

Step 4

1. Heat the remaining oil in the frying pan

2.Add the shallots and cook for 5 minutes.

3.Add the garlic, chilli and ginger and cook for a minute or two.

Step 5

1.Wash and chop half of the tomatoes.

2.Add the tomatoes and curry leaves to the frying pan.

3.Cook until the tomatoes form a paste.

Step 6

1.Add the roast spices to the frying pan

2.Cook for a minute or two

3. Add the meat to the pan and cook for 5 minutes.

4. Add the water and bring to the boil.

Step 7

1.Turn down the heat cook gently.

2.place the lid on the frying pan and simmer for 30 mins.

3.Set the oven to 180C 350F or gas mark 4, taste and season with salt and pepper if necessary.

5.Add the contents of the frying pan to a casserole dish and add a lid then place in the oven, cook for 30 mins.

6.Wash and chop the remaining half of the tomatoes, add to the casserole dish and cook for 30 mins.

7.When the meat is tender remove the lid and set the oven to 165C 365F or gas mark 3 then cook for another 10 mins. Serve it with rice. Enjoy!