Pakistani Beef Curry Bhunna Gosht Food

BEEF BHUNA

Steps:

• 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.
• 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.
• 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.
• 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.

PAKISTANI GROUND BEEF CURRY

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

BHUNA GOSHT

Steps:

• Heat the oil/ghee in a large heavy bottomed pan or wok that has a lid.
• When the oil/ghee is hot, add the whole spices and let them sizzle for about 40 seconds.
• Now add the chopped onion and fry until translucent and soft.
• Add the meat and brown for a couple of minutes.
• Pour in the chopped tomatoes and stir them inches.
• Spoon in the ground spices and the garlic and ginger paste.
• Add about 100ml of water and cover to simmer for about five minutes.
• The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
• When the meat chunks are tender (about 60 minutes), add the chillis. Then stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
• Season with salt and pepper to taste.
• You might like to sprinkle just a bit more garam masala over the top just before serving,.