Beef Bhuna

Per serving

Calories

380

Protein

36 g

Carbs

8 g

Fat

22 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron31%
• Vitamin D1%
• B12217%
• Zinc122%
• Magnesium17%
• Omega-35%
• Folate8%
• Calcium5%
• Potassium24%
• Vitamin C17%
• Vitamin A3%
• Riboflavin45%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Beef chuck
• 200 g Onions
• 25 g Ginger
• 5 Garlic cloves
• 1.5 tsp Coriander powder
• 1 tsp Cumin powder
• 0.8 tsp Chilli powder
• 1 medium Tomato

Method

1. 1

   Cut beef into 3cm chunks. Heat 2 tbsp oil in large heavy pot over high heat. Sear beef in batches, 3 minutes per side, until deeply browned. Remove and set aside.

2. 2

   Slice onions thinly. In same pot, fry onions over medium heat for 15 minutes, stirring occasionally, until deeply caramelized and golden.

3. 3

   Mince the ginger and garlic and add them to the pot over medium heat. Cook for 2 minutes until fragrant, then add the coriander, cumin, and chilli powders and toast for 1 minute.

4. 4

   Chop the tomato and stir it in, cooking for about 2 minutes until it softens and the oil begins to separate.

5. 5

   Return the beef to the pot and add 300ml water. Bring to the boil, then reduce the heat to low, cover, and simmer for 35 minutes until the beef is very tender.

6. 6

   Uncover and increase the heat to medium. Cook for 5 more minutes, stirring occasionally, until the sauce reduces and becomes dark and glossy, clinging to the beef. Serve hot.