Kala Bhuna

Per serving

Calories

420

Protein

38 g

Carbs

6 g

Fat

28 g

Fibre

1 g

Vitamins and minerals, % of a day’s needs

• Iron32%
• Vitamin D1%
• B12217%
• Zinc121%
• Magnesium16%
• Omega-35%
• Folate7%
• Calcium5%
• Potassium23%
• Vitamin C27%
• Vitamin A0%
• Riboflavin45%

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

Ingredients

• 400 g Beef chuck
• 200 g Onions
• 20 g Ginger
• 5 Garlic cloves
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 2 whole Red chillies

Method

1. 1

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

2. 2

   Slice onions thinly. In same pot, cook onions over medium heat for 15 minutes until deeply golden and caramelized. Add minced ginger and garlic, cook 2 minutes.

3. 3

   Add cumin, coriander, and turmeric powders. Toast for 1 minute. Break up red chillies and add. Return beef to pot and stir well.

4. 4

   Add just 200ml water. Cover and cook over low heat for 40 minutes. The sauce should reduce significantly and become dark and glossy, coating the beef.

5. 5

   Remove from heat. Taste and adjust seasoning. Serve hot with rice, ensuring each portion gets some of the dark, reduced sauce.