Beef bhuna

Enjoy this rich, flavourful beef curry with chapatis or jeera rice. It’s a great family dish and ideal for a special occasion, such as Eid

  • Prep:30 mins
    Cook:1 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 417
  • fat 28g
  • saturates 5g
  • carbs 8g
  • sugars 0g
  • fibre 3g
  • protein 33g
  • salt 1.5g


  • 100ml vegetable oil
  • 4 cardamom pods
  • 3-4 bay leaves
  • 3 cinnamon sticks
  • pinch of fenugreek seeds (methi seeds)
  • 3 medium onions, sliced
  • 1kg braising or stewing beef, cut into bite-sized pieces
  • 1½ tsp grated ginger, plus a few thin slices to serve
  • 1½ tsp crushed garlic (about 3 cloves)
  • 2 tsp hot curry powder (we used hot madras curry powder)
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Kashmiri chilli powder (optional)
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 2 tomatoes, quartered
  • fresh coriander leaves, to serve


  1. Gently heat the oil in a saucepan. Add the cardamom, bay, cinnamon sticks and fenugreek, and fry for a few minutes until the aromas are released. Add the onions and brown over a high heat for 10-15 mins, stirring occasionally.

  2. Add the beef, along with the ginger and garlic. Fry until the meat is browned on all sides, about 10 mins. Stir in 1½ tsp salt, followed by the rest of the spices. Mix well and add the tomatoes. Cover and cook over a low-medium heat for about 5 mins, or until the tomatoes are soft.

  3. Mix the bhuna, cover again and simmer over a low heat for a further 1-1½ hrs, until the beef is tender. (The timing depends on the size of the beef pieces.) If the curry begins to look a little dry while cooking, top up with water.

  4. Pour in a little water to loosen the curry – how much is up to you, the more you add, the thinner the sauce will be. Boil for 7-10 mins, then scatter over the coriander and sliced ginger, and serve immediately.

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