Recipe of the day: Beef and mushroom bhuna curry
Recipe of the day: Beef and mushroom bhuna curry
Bhuna curry is known for its rich and aromatic flavours that come from slow-cooking spices until they blend perfectly with the main ingredients.
Beef and mushroom bhuna curry. Picture: Supplied
Among the myriad of bhuna variations, beef and mushroom bhuna curry stands out for its robust taste and satisfying texture, making it a favourite for those who enjoy hearty meals.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Culinary Collection
Cuisine: Indian
Read more Recipe of the day: Breakfast portabellos with soft boiled eggs, crispy kale and Hollandaise
Serves: 6
ALSO READ: Skeem Saam' gears up for season 14 with new faces and the return of fan favourites Ingredients 1kg stewing beef on the bone, cut into chunky pieces
2 large onions diced
1 tbsp fresh ginger, grated
4 cloves of garlic, grated
6 cardamom pods
6 bay leaves
4 cinnamon sticks
½ tsp fenugreek seeds
1 tbsp medium curry powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
4 large tomatoes diced
6 large Portobello mushrooms cut into chunky wedges
2 cups basmati rice
3 cups water
2 tsp salt
Fresh coriander leaves to serve
Roti or naan to serve
Olive oil for cooking
Salt and pepper to taste
ALSO READ: Recipe of the day: Roasted hake on tomato and mushroom lentils Method: Heat a drizzle of olive oil in a large Dutch oven.
Season the beef pieces with salt and pepper.
Brown the pieces of beef in batches.
Remove and set aside.
Add the onions to the pot and cook until soft.
Add the ginger, garlic, and all of the spices.
Cook for a minute or two until very fragrant.
Add the tomatoes.
Cook for a minute until the tomatoes begin to break down.
Add the beef to the pan along with 1 cup of water.
Stir to mix everything.
Cover with a tight lid and simmer over low heat for 1-2 hours, depending on the cut of beef, until tender.
If the curry begins to look a little dry while cooking, top up with water.
This type of curry is meant to have a very thick, well-reduced sauce.
While the curry is cooking, add the rice to a medium-sized pot.
Pour in the water and salt.
Bring to a boil.
Cover with a lid and turn the heat down to a low simmer.
Cook for 13 minutes, until all of the water is absorbed and the rice is tender.
Remove from the heat and leave for another 5 minutes.
Fluff the rice with a fork and keep warm until serving.
When the beef has about 30 minutes to go, add the chunky portobello mushrooms and mix.
Finish the cooking until the beef is tender and the portabellos are cooked through and have absorbed the curry flavour.
Taste to adjust seasoning.
Serve the curry on the fluffy basmati rice with fresh coriander and some warm roti on the side.
Recipe supplied by: mushroominfo.co.za
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