Bhuna – aromatic beef stew in Indian sauce

• vegetable oil↗100мл ml
• cardamom pods4
• bay leaves↗3-4
• cinnamon sticks↗3
• fenugreek seeds↗дрібка

  (fenugreek seed)

• onion↗3 середні

  sliced into rings

• stewing beef↗1 кг g

  cut into bite‑size pieces

• ginger↗1½ ч. л. натертий tsp

  grated, plus a few thin slices for serving

• garlic↗1½ ч. л. подрібнений tsp

  minced (about 3 cloves)

• curry powder↗2 ч. л. гострий tsp

  hot (used hot madras curry powder)

• garam masala↗1 ч. л. tsp
• ground coriander↗1 ч. л. tsp
• ground cumin↗1 ч. л. tsp
• Kashmiri chili powder↗1 ч. л. tsp

  (optional)

• chili powder↗1 ч. л. tsp
• куркума↗1 ч. л.
• помідори↗2

  нарізані чвертями

• свіжа кінза (листя)↗

  для подачі

Step-by-step instructions

1. 1

   Heat the oil in a large pot or deep skillet. Add the cardamom pods, bay leaves, cinnamon sticks and a pinch of fenugreek seeds, sauté for a few minutes until the aromas are released.

2. 2

   Add the sliced onion, increase the heat and sauté for 10–15 minutes, stirring occasionally, until the onion is browned. Then add the beef, grated ginger and minced garlic. Fry, stirring constantly, until the meat is browned on all sides, about 10 minutes. Add salt, hot curry, garam masala, ground coriander, cumin, chili, turmeric and, if desired, Kashmiri chili powder. Mix well, then add quartered tomatoes, cover and simmer over medium heat for 5 minutes until the tomatoes soften.

3. 3

   Reduce the heat to minimum, cover again and simmer for 1–1.5 hours until the beef is tender. If the sauce dries out during cooking, add a little water.

4. 4

   If needed, thin the sauce with water to the desired consistency, bring to a boil for another 7–10 minutes. Before serving, sprinkle with fresh cilantro and garnish with thin slices of ginger. Serve immediately.