Bhuna is a curry from Bangladesh / northeast India and is differentiated by its rich, heavily spiced, and thick sauce. The result is something similar in structure to beef rendang -- intensely flavorful, tender beef coated with a rich sauce (it is not supposed to form a gravy, like many other curries). Works just as well with goat / mutton / lamb. This was my go-to order at a Pakistani-Indian restaurant called Pakwan, though I think it was served with mutton there. I couldn't quite replicate the deliciousness at the restaurant, but I was still quite happy with the result.
Active Time: 45 min
Total Time: 2 hr 30 min
> beef (2 lb, cut into reasonable sized cubes)
> onions (3, sliced)
> cardamom (4)
> bay leaf (4)
> cinnamon sticks (3)
> fenugreek seeds (pinch)
> garlic (3 cloves, minced)
> ginger (1 tsp, grated)
> tomato (3 medium, cut into 8 pieces)
> curry powder (1 tbsp)
> garam masala (2 tsp)
> coriander powder (2 tsp)
> cumin (2 tsp)
> chili powder (1 tbsp)
> turmeric (1 tsp)
> salt (2 tsp)
> water as needed
> cilantro
1. In a large pot with plenty of oil over high heat, fry onions, cardamom, bay leaf, cinnamon sticks, and fenugreek seeds for about 10-15 minutes, until well-browned, stirring occasionally to prevent burning.
2. Add the beef, ginger, and garlic, and fry for ~10 minutes, until beef is browned, stirring occasionally.
3. Add the curry powder, garam masala, coriander powder, cumin, chili powder, and turmeric. Mix well.
4. Add the tomatoes. Cover and cook at a simmer for 1-2 hours, depending on the size and cut of the beef, or until tender. Along the way, stir occasionally and add water as needed.
5. (Optional) Skim excess fat from the curry. Add water or reduce at a boil to achieve the desired consistency.
6. Serve with some rice or flatbread of your choice with chopped cilantro. Enjoy!
> For the whole spices (cardamom, cinnamon sticks, fenugreek seeds), if you don't have them feel free to substitute with an appropriate amount of ground spices.
> Add water as needed along the way to achieve the desired consistency. I added about 1 to 1.5 cups at the very beginning, which was about the right amount. You should NOT end up with a gravy for this; the curry should be relatively thick and cling to the beef, somewhat similar to beef rendang. It will look very dry at the beginning, but keep in mind that the tomatoes release quite a bit of water.
> Feel free to use any cut of braising beef you prefer. I used small-ish short ribs because that's what I had, but chuck, brisket, etc also work beautifully.