Anyone got a good recipe for a beef bhuna curry?!
Answers: Just looking for a nice recipe4 for a beef bhuna or maybe a rogan josh - which is nicer??
Ingredients
Serves 2
1Lb Fillet Beef steak cubed
2 Green pepper, des-seeded
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy as above.
1 onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
2 tomatoes, quartered
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla
Seeds of 2 green cardamom pods
Method
Make a paste of the curry powder, cardamom pod seeds and chilli powder with a little water. Chop the pepper into 1 inch square pieces. Fry the onion until translucent in the veg oil then add the garlic, ginger, pepper and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and seal well on all sides. Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Now add the whole coriander leaves, stir half heartedly and serve!
Rogan Josh is a bolder spicier dish, but both are equally delicious.
KASHMIRI ROGAN JOSH
INGREDIENTS:
1 kg lamb cubed
1/2 cup yoghurt
2 bay leaves
8-10 cloves
1 tsp peppercorns
2" piece of cinnamon
5-6 cardamom pods
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
2 tsps garam masala
3-4 Kashmiri dry red chillies coarsely ground
2 tbsps garlic paste
2 tbsps ginger paste
4 tbsps vegetable/canola/sunflower cooking oil
2 medium-sized onions chopped fine
2 cups beef stock
1 cup water
Salt to taste
5 tbsps single cream
Coriander leaves to garnish
PREPARATION:
In a bowl, mix the lamb and yoghurt and keep aside. This will tenderise the lamb. Heat the oil in a deep pan and add the whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns). Fry till they turn slightly darker in color. Now add the onions and fry till they turn light golden. Add the ginger and garlic pastes and fry for a minute. Add the powdered spices (coriander, cumin, tumeric, Kashmiri chilly and garam masala) and fry till the oil separates from the masala. Add the meat and yoghurt mix to the masala and fry well. Add the beef stock, water and salt to taste. Cook till the gravy is reduced. Stir often. The gravy should be thick when done. Whisk the cream till smooth and stir it into the curry to mix well. Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.
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BEEF BHUNA
Ingredients:
1 kg beef ,(cut into small pieces)
1 mediun onion, thinly sliced
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds (methi)
3-4 dried red chilies
1 tsp turmeric (haldi)
1 tsp rice flour
2 tbsp oil (vegetable or canola)
1 inch of ginger, peeled and finely chopped
2 cloves of garlic, finely minced
garlic crushed 3 tsp
1 inch piece of ginger
1/3 c vinegar
? cup beef stock
salt & pepper to taste
METHOD:
Grind together cumin, coriander, cardamom, fenugreek, red chilies and turmeric. Heat oil and fry beef in it. Then take it out in a bowl. In the same pan add onion, garlic, ginger. When the onion browns, then add in it beef with the spices from the bowl. Also add to this -- the vinegar, beef stock, salt, black pepper and cook with lid covered until beef is tender. Serve with rotis and Basmati rice.